From SIMPLY IN SEASON. Copyright 2005 by Herald Press, Scottdale,
PA 15683. Used by permission.
Very good on spaghetti, too.
Yields 12-14 pints
12 pounds tomatoes, peeled and chopped
2 medium onion, halved
2-4 chili peppers
1/4 cup fresh basil
2 TB fresh oregano
1 TB fresh marjoram
2 tsp. fresh thyme
2 tsp. fennel seeds
6 cloves garlic (or 2 tsp. garlic powder)
Puree in blender or food processor with tomatoes. If fresh
herbs aren't available, use half or less of dried.) Put puree
in large stainless steel soup pot.
1/3 cup sugar
3 TB salt
30 oundes tomato paste
1/3 cup olive oil
Add to puree. Cook for 1 1/2-2 hours until very thick, stirring
occasionally to keep from sticking. Ladle into hot sterilized
pint jars to within 1/2 inch of top, seal with sterilized lids,
and process full jars in boiling water bath for 35 minutes.
BASIC TOMATO SAUCE
"I use this for spaghetti sauce, pizza sauce, or any
time I need a marinara-type sauce," says contributor Mary
beth Lind. "I really like the added nutrition of the carrot."
Yields 3 pints
1 onion, chopped
2 cloves, garlic, minced
Saute until soft in 2 TB olive oil
2 carrots, shredded
1/2 green pepper, chopped
2 bay leaves
1/4 cup fresh parsley, chopped
2 tb fresh basil (chopped; or 2 tsp dried)
1 TB fresh oregano (chopped; or 1 tsp dried)
Add. Stir well.
6 cups plum tomatoes, peeled and chopped
6 ounces tomato paste
1 TB honey (optional)
salt and pepper to taste
Add and season to taste. Simmer 15 minutes. Remove bay leaf
and serve or freeze. To can, ladle into hot sterilized pint jars
to within 1/2 inch of top, add 1 TB lemon juice or vinegar per
pint to assure acidity, seal with sterilized lids, and process
full jars in boiling water bath for 35 minutes.