2-4 small cans tomato paste
16 cloves garlic
1 1/2 T Italian Seasoning
1 T powdered kale
2 chopped onions
1/2 c chopped bell pepper
dash of olive oil
Add to each jar:
2 T lemon juice
1/2 t salt (Himalayan pink salt)
Core tomatoes. Cook tomatoes until soft. Run through blender, then food strainer. Saute onion, garlic and bell pepper in olive oil until tender. Combine and simmer all ingredients together until desired consistency (1-2 hours).
Process in boiling water canner for 45 minutes for quarts.
