4 large onions, chopped
8 medium carrots, sliced
4 cups chopped celery
4 green bell peppers, chopped
36 to 40 large tomatoes
1/2 cup olive oil
4 teaspoons salt, or to taste
lemon juice (1Tbsp per pint, 2 Tbsp per quart)
Prepare the veggies by coarsely chopping them. I used my Bosch Slicer/Shredder and this took just minutes.
Saute onion, carrots, celery and green peppers in olive oil until onions are limp and transparent. Peel, core and chop tomatoes (you should have 8 quarts). I love the colors here!
Add to vegetables and cook about 15 minutes.
Puree vegetables in a food processor, press through a fine sieve, or put through a food mill, if desired. Add salt and cook sauce, uncovered, until thick (about 1 hour), stirring frequently to prevent sticking. The final consistency should fall halfway between juice and paste.
Add lemon juice to the jar, then quickly ladle sauce into clean, hot jars, leaving 1/2-inch headspace. Wipe rims, seal with simmered lids. Process in boiling water bath 35 minutes for pints and quarts (at 0-1000 ft), or pressure can at 10 pounds for 15 minutes.
Yields about 8 to 10 pints or 4-5 quarts.
No comments:
Post a Comment