Ingredients
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1 1/2 cups finely chopped celery
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1/2 cup olive oil
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1 teaspoon minced garlic
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8 lbs ripe tomatoes, peeled, seeded and chopped
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1 teaspoon sugar
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1 bay leaf
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1 teaspoon dried basil
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1 teaspoon oregano
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1 teaspoon marjoram
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1 teaspoon salt
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1 teaspoon pepper
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1 1/4 cups finely chopped onions
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1 cup finely chopped carrot
Instructions
- In a large pot cook onion, celery, and carrots in oil until tender (around 20 minutes).
- Stir a few times and add garlic.
- Cook for 2 more minutes.
- Add tomatoes, sugar, and pepper and stir.
- Put through a food mill if you would like a smoother sauce or whirl in a food processor.
- Add remaining seasonings except salt and cook to desired consistency.
- Add salt and remove bay leaf.
- Pack into hot clean jars leaving 1/2 inch head space.
- Process for 45 minutes (altitudes up to 1000 feet).
- Yield depends on how much you cook it down, but it will make approximately 8 pint jars.