This is an unusual spaghetti sauce. It’s not as sweet as most commercially bought sauces. This recipe makes a big batch that can be frozen until needed.
3 kg tomatoes sliced in large chunks
1 large spanish onion
1 cup white vinegar
3/4 cup sugar
2 diced garlic cloves
5 bay leaves
bunch of roughly chopped fresh basil (to taste)
thyme leaves (to taste)
1 roughly chopped chipotle pepper
2 tsp salt
1 tsp pepper
2 cups chopped mushrooms
1 tbsp butter
Saute mushrooms in butter until cooked. Add to the rest of the ingredients in a large pot. Bring to a boil on medium high and simmer until thickened to desired consistency. Stir occasionally to prevent burning.
Note: If you prefer a sweeter sauce the sugar can be increased to taste.
