Most of the time I make plain tomato sauce, but because of the big storm on Thursday its seems every ones tomatoes were blown off the vines when the tomato cages were blown over. I thought I'd try a few jars already seasoned. And if you think I lugged 45 pounds of tomatoes home you are not in your right mind. I made half the recipe. Plus, if I didn't have my Back to Basic Food and Sauce Strainer I wouldn't make this, tomato juice, apple sauce or a number of other things. If you are a canner I think this is a must have item.
Yield: about 14 pints or 7 quarts
45 pounds tomatoes
6 cups chopped onions
12 cloves garlic, minced
1/2 cup olive oil
2 tablespoons oregano
6 bay leaves
1 tablespoon black pepper
1 1/2 tablespoons sugar
1/4 cup salt (optional) I don't use it
2 teaspoons crushed red pepper (optional) I use
Bottled lemon juice
Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters; set aside. Saute onions and garlic in olive oil in a large saucepot. Add tomatoes, oregano, bay leaves, black pepper and sugar. Stir in salt and crushed red pepper, if desired. Simmer 20 minutes, stirring occasionally. Remove bay leaves. Puree tomatoes using a food processor or food mil. Strain puree to remove peels and seeds. If you have a Back to Basic Food Strainer this is all done in one quick step. Cook pulp in a large, uncovered saucepot over medium-high heat until sauce thickens, stirring to prevent sticking. Reduce volume by one-half. Add 1 tablespoon bottled lemon juice to each pint jar, 2 tablespoons bottled lemon juice to each quart jar. Lade hot sauce sauce into hot jars, leaving 1/2-inch headspace. Adjust two-piece caps. Process pints 35 minutes, quarts 40 minutes, in a boiling-water canner.