PRINT the recipe: https://www.wyseguide.com/can-spaghetti-sauce/ It’s sauce time! This is a Midwest version of marinara sauce. Originally from local church cookbooks, the flavors are homey with a little zip. I’ve changed up and added to the recipe to make it even better. Personally, I use this for pasta, pizza, and some soups. Ingredients: - 25 lbs tomatoes, weighed then cored and seeded - 8 cups finely chopped onion - 4 cups finely chopped fennel bulb - 2 cups loosely packed basil leaves, finel
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