Categories: Dressing/Sauces

Ingredients

• 25 lbs. tomatoes
• 4 large green peppers, seeded
• 4 large onions, cut into wedges
• 2 cans (12 oz. each) tomato paste
• 1 cup canola oil
• 2/3 cup sugar
• 1/4 cup salt
• 8 garlic cloves, minced
• 4 tsp dried oregano
• 2 tsp dried parsley flakes
• 2 tsp dried basil
• 2 tsp crushed red pepper flakes
• 2 tsp Worcestershire
• 2 bay leaves
• 1 cup plus 2 tbsp. bottled lemon juice

Directions

1. Score an “X” on the bottom of each tomato. Bring 2 qt. water to a boil. Place tomatoes, a few at a time, into boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter the tomatoes; place in a stockpot.

2. Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to the stockpot. Stir in the next 11 ingredients. Add water to cover; bring to a boil. Reduce the heat and simmer, uncovered, for 4-5 hours, stirring occasionally.

3. Discard bay leaves. Add 2 tbsp. lemon juice to each of nine hot quart jars. Ladle hot mixture into jars, leaving 1/2-inch of headspace. Remove air bubble and adjust headspace, if necessary, but adding additional hot mixture. Wipe rims. Center lids on jars; screw on bands until they are fingertip tight.

4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil and process for 40 minutes. Remove jars and allow to cool.

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