You may also like
Categories:Viewed: 40 - Published at: 4 years ago
Ingredients
- 1 14 finely chopped onions
- 1 12 cups finely chopped celery
- 1 cup finely chopped carrot
- 12 cup olive oil
- 1 teaspoon minced garlic
- 8 lbs ripe tomatoes, peeled, seeded and chopped
- 1 teaspoon sugar
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon salt
- 1 teaspoon pepper
Method
- In a large pot cook onion, celery and carrots in the oil until tender-around 20 minutes.
- Stir a few times.
- Add garlic and cook for 2 more minute.
- Add tomatoes, sugar and pepper and stir.
- Put through a food mill if you would like smooth sauce-whirl in a processor if you dont have a mill.
- Add remaining seasonings except salt and cook to desired consistency.
- Add salt, remove bay leaf.
- Pack into clean hot jars leaving 1/2 inch head space.
- Process for 45 minutes at altitudes up to 1000 feet.
- There is no set amount of what your yield is as it depends on how much you cook it down.
- I boil 8 pint jars.
- You can freeze this also.
