10 lbs Tomatoes
3 tbs oil
4 1/2 cup Onions, chopped
3 Garlic cloves, minced
1 1/2 tsp Oregano, crushed
2 Bay leaves, crushed
1 Tbs Plain salt (non-iodized)
1 Tbs Sugar
1 tbs Black pepper
1/2 tsp red pepper, crushed
1 tbs Parsley, dried
1 tbs Celery leaves, minced
Peel, core and chop tomatoes. Combine with rest of ingredients in heavy saucepan.
Simmer 2 hours stirring often until desired consistency. Pour into hot jars leaving 1/2" headspace.
Process 30 minutes.
Makes approximately 5-7 pints.
3 comments:
Thanks For the recipe :) We use a lot of pasta sauce so this is very welcome today.
Do you think that after you got it into jars you could freeze it instead of canning it?
Sure, you can freeze them. I would leave just a bit more headspace, cool completely, you have up to 12 hours to get them in a fridge or freezer. Should be good for 1 year.
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