Tomato Sauce

This recipe will make approximately 10 pints

6 Garlic Cloves

4 Peppers (I used 3 cups of Sautéed Onions I had in the freezer.  We like that flavor better than the peppers)

12 pounds of tomatoes

4 tablespoons brown sugar

2 tablespoons kosher salt

2 tablespoons balsamic vinegar

1 teaspoon pepper

1 teaspoon basil

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon parsley

2 cans tomato paste

1 tablespoon lemon juice for each pint jar

 

Remove skins and seeds from tomatoes by blanching

Using 2 large roasting pans, put half of the ingredients into each roasting pan except the tomato paste and lemon juice

Bake in 350 degree oven for 15 minutes then lower to 300 degrees for 45 minutes

Remove from oven and blend with tomato paste until it is to the consistency you like

Place back in the oven at 300 degrees for 45 minutes

Spoon sauce and 1 tablespoon of lemon juice into each jar up to 1/2 inch headspace

Remove air bubbles and add more sauce if needed to bring it back up to 1/2 inch headspace

Wipe rim, apply lid and ring

Process for 35 minutes in a boiling water bath canner

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars.