- 48
Ingredients
- 25 pounds tomatoes
- 4 large green peppers seeded
- 4 large onions cut into wedges
- 4 cans(6ounces each)tomato paste
- 1 cup canola oil
- 2/3 cup sugar
- 1/4 cup salt
- 8 garlic cloves minced
- 4 tsps dried oregano
- 2 tsps dried parsley flakes
- 2 tsps dried basil
- 2 tsps crushed red pepper flakes
- 2 tsps Worcestershire sauce
- 2 bay leaves
- 1 cup plus 2 Tbs bottled lemon juice
Preparation
Step 1
In a Dutch oven,bring 8 cups water t a boil.Using a slotted spoon,place tomatoes one at a time,in boiling water for 30-60 seconds.Remove each tomato and immediateley plunge in ice water.Peel and quarter tomatoes.
In a food processor,cover and process green peppers and onions in batches until finely chopped.
In a stockpot,combine the tomatoes,green pepper mixture,tomato paste,sugar,salt,garlic,oregano,parsley,basil,pepper flakes,Worcestershire sauce and bay leaves.Bring to a boil.Reduce heat;simmer,uncovered,for4-5 hours,stirring occasionally.Discard bay leaves.
Add lemon juice to nine hot quart jars,2 Tbs.in each.Ladle hot mixture into jars,leaving 1/2-in.headspace.Remove air bubbles;wipe rims and adjust lids.Process for 40 minutes in a boiling-water canner.Yield 9 quarts.