I have not tried this, it’s simply a conversion from an old family recipe card. Putting condensed tomato soup in a spaghetti sauce was common (in some areas still is) in the upper Midwest.
I know. I didn’t do this. My mom was barely born when this recipe was put to paper. Intended for canning. Quarter the batch for fresh eating. Very easy.
Servings: 16 cups Calories: 90 Equipment: large stockpan, knife cutting board. Measuring cups and spoons. Stirring spoon.
Ingredients:
- 4 qt canned tomatoes, (peeled, in chunks or crushed)
- 2 cans (10 oz ea) condensed tomato soup
- 4 stalked celery, diced
- 2 C yellow onion, chopped
- 2 cloves Garlic, minced
- 1/2 C Green Pepper, chopped
- 1 t hot sauce
- 1 T dried oregano
- 2 cans (6oz) tomato paste
- 1 1/2 T chili powder
- 3 T basil leaves, chiffonade (ribbons)
- Salt, to taste, start with 1t
- black Pepper, start with 1/2t
Instructions:
- Mise en place. Chop measure prep ect.
- Put all ingredients except the basil into a large stock pan and bring to a boil and cook for 1 1/2 hours.
- Add the basil after the boiling is complete
- Sterile Canning and/or Serve.
Bon Appetit.
