I made sauce today. Lots of sauce.
I label it as spaghetti sauce, but we use it for pizza sauce and bread stick dipping sauce, too.
And for guzzling down when there's no time for dinner.
Let's get started, shall we?
First up is some very appetizing ground beef.
Next are some tomatoes from the garden last summer.
In a yellow bowl like half of America owns.
Then I brought in some of my Candy Apple Red onions that are pitifully small due to early harvesting as a result of the wind. Oh how I would have loved to see these beauties full size.
I use a chopper to make very quick work of the onions.
I cooked the onions with the beef and drained.
I didn't have enough tomatoes so I added in some puree and then some paste.
Divided into two pots.
All my spices. Not shown are sugar, chile powder, salt, pepper, and lemon juice.
And some dried oregano from last year's garden.
I added some water and cooked it all to let the flavors combine.
And the final product is 13 quarts and 12 pints of sauce. Plus enough to use over spaghetti for supper tonight.