Ingredients
- 21 medium onions chopped
- 12-15 cloves garlic chopped
- 1 1/2 cups olive oil
- l heaping bushel tomatoes peeled chopped fine - (60 lbs)
- 1 1/3 cups parsley chopped
- Scant 1/2 cup + 2 TBL sugar
- Scant 2/3 cup salt
- 2 1/2 TBL oregano
- 2 1/2 TBL Basil
- 6 bay leaves
- 2 TBL celery salt
- 6 (12 oz) cans tomato paste
Preparation
Step 1
Drain tomatoes... you should get around 10 quarts juice that can be processed with 1 t. salt and 1 T. Lemon juice per qt. (Put tomatoes in a pan with holes and stir until a lot of the juice comes out and save the juice to make tomato juice. This cuts down on the cooking time by taking the juice out)
Saute onions and garlic in olive oil until translucent. After onions is cooked, combine all ingredients (except tomato paste) in a very large pot (the size of an pressure canner cooker). Simmer until quite thick (45 min-1 hr). At the end, stir in tomato paste to thicken sauce. Ladle into jars, and boil in water bath for 30 minutes * (25 minutes if you are doing pints).
*Note: We pressure canned pints for 20 minutes ... * I would not recommend the water bath method.
2010 - 60# tomatoes = 36 pts
2012 - 60-65# tomatoes = 16 quarts juice and 7 quart + 16 pt. sauce
2015 - 30# = 5 quarts juice and 13 pts sauce