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Sauce: Seasoned Tomato Sauce

Source of Recipe

Sandy


List of Ingredients

45 pounds tomatoes
6 cups chopped onions
12 cloves garlic, minced
1/2 cup olive oil
2 tablespoons oregano
6 bay leaves
1/4th cup salt
1 tablespoon black pepper
1 1/2 tablespoons sugar
2 teaspoons crushed red pepper



Recipe

Wash tomatoes; drain. remove core and blossom ends. Cut into quarters; set aside. Saute onions and garlic in olive oil in a large saucepot. Add tomatoes, oregano, bay leaves, salt, black pepper and sugar. Stir in crushed red peppers, if desired. Simmer 20 minutes, stirring occasionaaly.

Remove bay leaves.

Press mixture through a sieve or food mill; discard seeds and peels. Cook pulp in a large, uncovered saucepot over me-high heat until sauce thickens, stirring to prevent sticking. Reduce volume by 1/2 for a thick sauce. add 2 tablespoons lemon juice or 1/2 teaspoon citric acid to each quart jar.

Add 1 tablespoon lemon juice or 1/4th teaspoon citric acid to each pint jar. ladle hot suace into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps.

Process pints 35 minutes, quarts 40 minutes, in a boiling-water canner.

Yields about 14 pints or 7 quarts.