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Categories:
tomatoes onion green pepper celery mushrooms parsley garlic salt salt sugar sweet basil oregano marjoram marjoram vegetable oil
Viewed: 57 - Published at: 5 years agoIngredients
- 30 lbs tomatoes (fully ripe, peeled, and chopped)
- 1 cup onion (chopped)
- 1 cup green pepper (chopped)
- 1 cup celery (chopped)
- 1 lb fresh mushrooms (sliced)
- 1/4 cup parsley (fresh, chopped)
- 2 teaspoons garlic (minced)
- 3 tablespoons salt
- 3/4 teaspoon salt
- 1/3 cup sugar
- 1 tablespoon sweet basil (dried and crushed)
- 4 tablespoons oregano (dried and crushed)
- 2 tablespoons marjoram (dried and crushed)
- 3/4 teaspoon marjoram (dried and crushed)
- 1/4 cup vegetable oil
Method
- Saute onions, garlic, celery, peppers, and mushrooms in vegetable oil until tender.
- Combine sauteed vegetables with tomatoes. Bring to a boil and simmer uncovered until thickened to your liking (1 1/2 to 2 hours).
- Stir often to prevent sticking.
- Ladle into clean quart jars, leaving 1 inch headspace.
- Remove air bubbles, wipe jar rims, and cap with properly preteated lids.
- When jars have cooled to room temperature, freeze.
