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Ingredients Jump to Instructions ↓

  1. :

  2. 15 pounds ripe, red tomatoes, coarsely chopped, to measure

  3. 8 quarts

  4. 1 large bell pepper, finely chopped

  5. 2 large onions, finely chopped

  6. 1 1/2 cups diced celery

  7. 2 bay leaves

  8. 12 fresh basil leaves or 2 teaspoons dried basil

  9. 1 tablespoon salt

  10. 2 teaspoons prepared horseradish

  11. 1/2 teaspoon freshly ground black pepper

  12. 3 tablespoons granulated sugar, optional

  13. 2 teaspoons Worcestershire sauce

  14. 1/2 cup lemon juice, or to taste

Instructions Jump to Ingredients ↑

  1. Place measured tomatoes and all ingredients except lemon juice in a 12 quart or larger pot and simmer for about 30 minutes or until all the vegetables are soft.

  2. Remove basil, leave if fresh basil is used.

  3. Press vegetables through a fine sieve or put through a food mill to remove seeds, skins and fibrous material.

  4. Return juice to pot, stir in lemon juice to taste and bring to a boil.

  5. Quickly pour into clean, hot quart jars, leaving 1/2 inch headspace. Seal.

  6. Process in boiling water bath for 30 minutes.

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