Seasoned Tomato Sauce

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Seasoned Tomato Sauce

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)

gather the ingredients
Prepare the veggies by coarsely chopping them. I used my Bosch Slicer/Shredder and this took just minutes.
prepare veggies
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!
chop tomatoes
Add to vegetables and cook about 15 minutes.
simmer together

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.
finished sauce

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.
process for 90 minutes at 10 pounds

Yields about 8 to 10 pints or 4-5 quarts.

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