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Ingredients
15 lbs tomatoes
3 Tablespoons vegetable oil
1 red bell pepper, diced
3 onions, minced
3 garlic cloves, diced
2 Tablespoons fresh basil, chopped fine
3 Tablespoons parsley, chopped fine
2 Tablespoons dried oregano
2 teaspoons salt
2 teaspoons pepper
2 teaspoons sugar
1 small can tomato paste (optional to thicken)
(will yield approx 5 pints of sauce)Directions
To prepare the tomatoes:
Bring a large pot of water to a boil, using a slotted spoon place the tomatoes into the boiling water for 45 seconds.
Slide off the skins and remove the core.
To make sauce
Finely chop tomatoes or pulse in a food processor until smooth.
Heat a large soup pot to medium-high, Saute the onions and peppers in the oil for 5 minutes until they are translucent.
Add the garlic and saute 3 minutes.
Add the tomatoes and let them cook for 10-15 minutes.
Adding all the seasonings.
Stir to combine and let simmer 60 minutes or until the sauce has cooked down to desired thickness.
Add in tomato paste if desired to thicken sauce.
To Can
Heat water bath canner to a boil.
Sterilize 5 pint jars.
Carefully ladle sauce into jars, leaving 1/2 inch head space in top of jar.
Clean the rim and seal.
Process for 35 minutes in water bath canner.
Allow jars to cool, lids will pop as they seal, Refrigerate any unsealed jars until ready to enjoy.
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