FarmerJamie
Mr. Sensitive
- Joined
- Dec 22, 2010
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1/2 bushel of tomatoes
1 bulb garlic
Cook, strain, boil down to desired consistency (you'll be adding it to a thick sauce in following steps.
1 pint of cooking oil
3 lbs of chopped onions (I puree them in the food processor because I like the texture better)
Hot peppers if desired (I sneak in about a dozen if no one is watched (again through the food processor)
Cook thoroughly to soften the onions.
Mix together:
48 oz tomato paste
1 1/2 cup sugar
1/2 cup salt (scant)
1 TBL basil
1 TBL oregano (I used an Italian seasoning blend tonight because I didn't have just oregano)
Add all three mixtures together, bring to a boil, and then simmer 20 minutes. (or to a consistency you prefer)
Mom cold packs hers (had been doing it that way for 50 years), I hot water bath it for 5-10 minutes.
It makes somewhere around 7 quarts, depending on how long you cook it down. A pint will do two 14" inch-sized pizzas.
1 bulb garlic
Cook, strain, boil down to desired consistency (you'll be adding it to a thick sauce in following steps.
1 pint of cooking oil
3 lbs of chopped onions (I puree them in the food processor because I like the texture better)
Hot peppers if desired (I sneak in about a dozen if no one is watched (again through the food processor)
Cook thoroughly to soften the onions.
Mix together:
48 oz tomato paste
1 1/2 cup sugar
1/2 cup salt (scant)
1 TBL basil
1 TBL oregano (I used an Italian seasoning blend tonight because I didn't have just oregano)
Add all three mixtures together, bring to a boil, and then simmer 20 minutes. (or to a consistency you prefer)
Mom cold packs hers (had been doing it that way for 50 years), I hot water bath it for 5-10 minutes.
It makes somewhere around 7 quarts, depending on how long you cook it down. A pint will do two 14" inch-sized pizzas.
