You may also like
Categories:Viewed: 40 - Published at: 5 years ago
Ingredients
- 5 quarts tomatoes (I use plum or roma)
- 4 cups chopped onions
- 4 cups chopped sweet peppers (I use red & green)
- 1/4 cup minced garlic
- 1/4 cup chopped fresh oregano
- 2 tablespoons olive oil
- 1 tablespoon sugar
Method
- Blanch, peel, core and quarter tomatoes.
- Heat olive oil in a large dutch oven.
- Add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes).
- Add chopped onion and peppers and cook until tender (about 5 min).
- Add tomatoes and sugar, simmer uncovered about 45 min or until desired consistency (you will need to cook longer if tomatoes are watery).
- Place in hot sterilized mason jars, and place in hot water bath, bring water back to the boil and boil for about 20 minutes longer, remove and let cool, re-bath any jars that don't seal.
- NOTE: Some people feel that the hot water bath method is not safe for this recipe, and that a pressure canning method should be used, however, I have always done these this way with no problem.
- I leave this up to your discretion.
