25 lbs tomatoes (about 80 medium), cored4 large green bell peppers, seeded
4 large onions, cut into wedges
2 cans (12 ounces each) tomato paste
1/4 cup canola oil
2/3 cup sugar
1/4 cup salt
8 cloves of garlic minced
4 teaspoons dried oregano, (8 tsp fresh oregano)
2 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons crushed red pepper flakes
2 teaspoons Worcestershire sauce
2 bay leaves
Bottles Lemon juice or Ball Citric acid
Directions:
1. In a dutch oven, bring 2 quarts water to boil. Using slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place into stock pot. ( I core my tomatoes, and run them through the food process with skins still on for a smoother sauce, my family doesn't like chunks of tomatoes in their sauce, in other words I skip this step.)
2. Run seeded green bell peppers, and onions in batches in a food processors until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Bring to a boil, then reduce heat and simmer uncovered 4-5 hours, stirring occasionally, until desired thickness.
3. Discard bay leaves. Ladle hot mixture into hot sanitized jars, leaving 1/2 inch head space, add 1 tsp lemon juice or citric acid for quart jars 1/2 tsp for pint jars. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil: process 40 minutes. Remove jars and cool. After 24 hours place any unsealed jars in fridge for immediate use.
