Hazy Waters Pasta Sauce

By HazyWaters

Ingredients

• 1/4 cup olive oil
• 6-7 medium onions, minced
• 4 garlic cloves, minced
• 4 medium green minced peppers
• 2 tablespoons fresh basil, finely chopped (or 1 tbls basil)
• 2 tablespoons fresh parsley, finely chopped (or 1 tbls dried parsley)
• 2 tablespoons fresh oregano, finely chopped (or 1 tbls dried oregano)
• 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried thyme)
• 28-34 medium tomatoes
• 2 tablespoon salt
• 1 1/2 teaspoons pepper
• 3 tablespoon sugar, divided
• 6 bay leaves
• 2 teaspoons beef bouillon
• 24 oz. tomato paste

Details

Servings 7

Preparation

Step 1

Add oil to 6 quart pot. Mince the onion, garlic and peppers in a food processor and sauté in the oil until onions are transparent. Set aside.

Blanch tomatoes for 5-20 seconds. Place tomatoes in ice water. Peel core and de-seed tomatoes.

Place tomatoes into the pot with the sautéed vegetables. Add 1 tablespoon salt. Cook on medium-low heat for 45 minutes. stirring often.

Using the smallest screen on food mill, ladle the tomatoes into the mill and puree.

Clean the cooking pot and add the tomato puree back into the pot. Add remaining to the pot. Stir and cook on low for 35 - 45 minutes, stirring frequently. Cook until the sauce reached the desired consistency.

When sauce is done, ladle into hot jars to within 1/2 inch from top of jar. Clean the rim and seal. Process for 45 minutes in water bath.