Ingredients Jump to Instructions ↓

  1. 25 pounds tomatoes

  2. 4 large green peppers, seeded

  3. 4 large onions, cut into wedges

  4. 4 cans (6 ounces each ) tomato paste

  5. 1 cup canola oil

  6. 2/3 cup sugar

  7. 1/4 cup salt

  8. 8 garlic cloves, minced

  9. 4 teaspoons dried oregano

  10. 2 teaspoons dried parsley flakes

  11. 2 teaspoons dried basil

  12. 2 teaspoons crushed red pepper flakes

  13. 2 teaspoons Worcestershire sauce

  14. 2 bay leaves

  15. 1 cup plus 2 tablespoons bottled lemon juice

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately 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, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaves. Add lemon juice to nine hot quart jars, 2 tablespoons 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.


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