- 9
- 60 mins
- 85 mins
Ingredients
- 25 Lbs. Tomatoes
- 5 onions
- 4 large red bell peppers
- 1 large green bell peppers
- 4 (6oz) cans tomato paste
- 1/4 c. soy sauce
- 3 Tbsp. Worcestershire sauce
- 2/3 c. packed brown sugar
- 1/4 c. salt
- 10 cloves garlic, chopped or minced
- 3 Tbsp. dried oregano
- 3 Tbsp. dried basil
- 2 tsp. red bell pepper flakes
- 2 bay leaves
- 1 1/4 c. Lemon juice (for jars)
Preparation
Step 1
Blanche and quarter tomatoes.
In a food processor, cover and process green peppers and onions in batches until finely chopped.
In a large stockpot, combine the tomatoes (do not discard excess juices from the tomatoes), onion/pepper mixture, tomato paste, soy sauce, Worcestershire sauce, brown sugar, salt, garlic, oregano, basil, pepper flakes, and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring every 15 minutes or so (tomatoes burn easily so keep an eye on it). Discard bay leaves.
Add 2 tablespoons lemon juice in 9-10 hot quart jars (or 1 tablespoon in 18-20 pint jars). Ladle hot mixture into jars, leaving 1/2-in. headspace at the top. Remove air bubbles; wipe rims and adjust lids.
Process at 11 lbs. for 25 minutes (quarts) or 20 minutes (pints).