Large batch for canning or freezing.
Makes approximately 12 quarts.
1/2-3/4 bushel of tomatoes (a heaping 5 gallon bucket full)
4 large sweet peppers (red/green)
3 large onions
1 c. olive oil
2 Tbs. garlic powder
2 Tbs. basil
3 Tbs. oregano
2 Tbs. Italian seasoning
1 1/2 c. sugar
1/2 c. salt
12 cans tomato paste (6 oz.)
1 1/4 c. lemon juice
4 large sweet peppers (red/green)
3 large onions
1 c. olive oil
2 Tbs. garlic powder
2 Tbs. basil
3 Tbs. oregano
2 Tbs. Italian seasoning
1 1/2 c. sugar
1/2 c. salt
12 cans tomato paste (6 oz.)
1 1/4 c. lemon juice
Blanch and peel tomatoes. Place some tomatoes in the blender with some of the onions and peppers, blend until smooth then pour into a large pot. Repeat until all the tomatoes, onions, and peppers are blended. Add the remaining ingredients.
Bring the mixture to a simmer over medium heat, stirring occasionally so the tomato paste doesn't burn on the bottom of the pan. Simmer for 2-3 hours or until desired consistency.
If canning: 15 lbs for 25 minutes for quarts/20 minutes for pints.
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