2 g tomato juice2 to 2 1/2 gallons
for every 2 to 2.5 gallons of tomato juice add
4 to 6 green pepperschopped fine or blend with some tomato juice
8 to10 small to medium onionschopped fine or blend with some tomato juice
1 to 2 small hot peppersoptional
Pour the tomato juice onion pepper mixture into a large heavy bottom stock pot and add
1 pt olive oil
1 ½ tbsp dried basilor 1/2 c chopped fresh basil
½ tbsp garlic powderor 2 large cloves fresh chopped garlic sauteed in your olive oil
4 whole dried bay leavesremove before canning
1 ½ tbsp dried italian seasoning
1 ½ tbsp dried parsleyor 1/2 cup fresh chopped parsley
½ cup salt
1 cup sugarmore or less to your preference
2-4 cups tomato paste
1
Simmer everything together until your preferred consistency is reached (1-4 hours) stirring often to prevent scorching (more tomato paste will help your sauce thicken faster)
Ladel into clean jars, add lids and rings. Hot water bath for 10 minutes.
Ingredients
2 g tomato juice2 to 2 1/2 gallons
for every 2 to 2.5 gallons of tomato juice add
4 to 6 green pepperschopped fine or blend with some tomato juice
8 to10 small to medium onionschopped fine or blend with some tomato juice
1 to 2 small hot peppersoptional
Pour the tomato juice onion pepper mixture into a large heavy bottom stock pot and add
1 pt olive oil
1 ½ tbsp dried basilor 1/2 c chopped fresh basil
½ tbsp garlic powderor 2 large cloves fresh chopped garlic sauteed in your olive oil
4 whole dried bay leavesremove before canning
1 ½ tbsp dried italian seasoning
1 ½ tbsp dried parsleyor 1/2 cup fresh chopped parsley
½ cup salt
1 cup sugarmore or less to your preference
2-4 cups tomato paste
Directions
1
Simmer everything together until your preferred consistency is reached (1-4 hours) stirring often to prevent scorching (more tomato paste will help your sauce thicken faster)
Ladel into clean jars, add lids and rings. Hot water bath for 10 minutes.