Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Canning Italian
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 qt Plum or paste tomatoes,
Coarse dice -- measure after
Dice
4 tb Oregano -- dry
2 tb Basil -- dry
2 tb Parsely -- dry
1 tb Paprika
1 tb Sugar
1 Head garlic, minced (about 3
To 4 tbsp) -- NOT 1 clove
3 md Onions -- coarse chop
2 md Bell pepper -- coarse chop
2 tb Oil -- olive or other
Dip tomatoes a few at a time in boiling water for 30
seconds, then place in cool water. The skins will
slip right off.
Chop coarsely and put in enamelware or stainless pot
big enough to hold the 8 quarts of tomatoes and other
ingredients. Add spices and bring to a boil, simmering
about 10 minutes. Substitute fresh herbs/spices if
you have them. Adjust for personal taste.
Mince the garlic and coarsely chop the onion and bell
pepper; sautee until just soft in the oil.
Add to the tomato mixture and simmer another 10
minutes or so. Do not over cook; remember, there will
be further cooking during the canning proccess and
when reheating at final use.
Prepare canning jars per manufacturers instructions.
It is now recommended that when canning tomato
products additional acid be added. My canner
instructions call for 2 tbsp of bottled (not fresh)
lemon juice per quart of product. Put this in jar
before the sauce. I also add 1 tsp salt per quart.
Proccess in pressure canner as directed.
This recipe produces enough sauce for 7 quarts and
enough left over for one plate of pasta for the cook!
