Prep 0 mins
Cook 10 mins
I found this recipe in a cookbook published by a family from my hometown. I have never prepared this recipe. I am posting it in response to a request. I'm sorry that I can't be more exact about how many tomatoes. The original recipe calls for 1/2 bushel and I don't know how many lbs, etc. that would be. I do know that it's 16 Quarts. I don't know how much time is involved in the preparation of this recipe. I think you could brown some ground beef or make some meatballs when you open a jar of this sauce or simply use it as is for a meatless meal. NOTE: After the recipe was reviewed, I looked at the amount of salt called for. I agree that it's probably way too much. I would think that you could probably use 1/4 cup of salt and it would be just fine, so I edited the recipe to reflect this change.
- 16 quarts fresh tomatoes
- 2 heads garlic
- 4 hot peppers
- 4 bell peppers
- 3 lbs onions
- 8 (6 ounce) cans tomato paste
- 1 1⁄2 cups sugar
- 1⁄4 cup salt
- 1 tablespoon basil
- 1 tablespoon oregano
- 2 cups cooking oil
- Blanch tomatoes in boiling water.
- Take out of water and put into an ice bath.
- Skin should slip off easily.
- Chop garlic, hot peppers, bell peppers and onions in a food processor.
- Put cooking oil in a large stock pot over medium heat.
- Add garlic, peppers and onions and cook until the vegetables are tender, stirring often.
- Remove vegetables from the oil and drain well on paper towels.
- Discard any oil left in the pan.
- Put the tomatoes in the food processor and pulse until they are coarsely chopped.
- Mix the garlic, peppers and onions with the tomato paste, sugar, salt, basil and oregano in the large stock pot.
- Stir in the tomatoes and mix well.
- Bring the mixture to a rolling boil.
- Pour into clean, hot quart jars.
- Process in a pressure cooker at 5 pounds pressure for 10 minutes.
The sauce had lots of taste, however, it was overwhelmed by the salt. I would not include the salt if I were to make it again.