- 10 pounds of fresh tomatoes
- 1 cups chopped onion
- 1 cups chopped green pepper
- 1 cups chopped celery
- 1 cups chopped fresh parsley OR ¾ cup dry parsley
- 1-2 tsp. bottled chopped garlic OR 4 fresh garlic buds chopped in small pieces
- 1/4 cup olive oil
- 1- 2 cans tomato paste (optional)
- 1 T chili powder
- 1 1/2 T un-iodized salt
- 1 T Sugar
- 1 t Oregano (or 1/2 t Oregano and 1/2 t powdered kale)
- 1 t Rosemary
- 1 t Allspice
- 1/2 t powdered basil
- 1 t pepper
- 1/2 t cayenne pepper (optional)
- 1 t thyme
- 1 t Sage
- 1/2 t Cumin Seed
- 2 T lemon juice (1 T for pints)
Core tomatoes. Cook down for 1/2 hour. Put through blender and food mill.
Refrigerate overnight. The sauce will sink to the bottom and the juice will come to the top. Skim off the juice before cooking the sauce down more. Can use the juice for a stock base for soups.
Saute vegetables in oil. Add cooked tomatoes. Bring to a boil. Cook on low for 1/2 hour, stirring occasionally. Add spices. Bring to a boil. Cook on low for 2-3 hours to thicken, stirring occasionally.
Add lemon juice to each jar. Process in boiling water canner for 45 minutes for quarts. Makes about 5 quarts.
