- 10 lbs tomatoes Roma paste tomatoes
- 1 tablespoon dried basil
- 1 head of garlic minced
- 1 tablespoon EVOO
- 1 cup diced peppers, onions, zuchinni mix
- 2 grated carrots
- 7 tablespoons lemon juice, divided
- 3 1/2 teaspoons salt, divided
Dip each tomato in boiling water 30 to 60 seconds or until skins split.
Plunge immediately into ice water; core, peel, and quarter tomatoes
Place 4 cups of tomatoes in a large stockpot; crush tomatoes.
Quickly bring to a boil over high heat, stirring vigorously; gradually add remaining quartered tomatoes, stirring constantly. Add rest of veggies
Reduce heat, and simmer, uncovered, 2 hours.
Remove from heat; stir in basil.
Add 1 tbls. lemon juice and 1/2 tsp. to each pint jar.
Immediately pack hot tomatoes into hot jars, filling to 1/2 inch from top.
Carefully run a nonmetallic spatula around inside of jars to remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 35 minutes. Yield: 7 pints. 1 hour for quarts.
I double this recipe add 1/4 tsp citric acid per quart and use non-iodized salt. For a thicker sauce add 2 large cans tomato paste.