Posted by: Marian C Brown 08-12-99 8:07 AM
Homemade Tomato Sauce
Source: Canadian Living
10 pounds plum tomatoes
2-1/2 cups chopped onions (about 3 small)
3 cloves garlic, chopped
2 bay leaves
1 Tbsp. sugar
1 Tbsp. dried basil
1 Tbsp. dried majoram
2 tsp. salt
1 tsp. black pepper
1/2 tsp. hot pepper flakes
Wash and drain tomatoes; core and chop coarsely to make about 28 cups.
In a very large pot, combine all ingredients.
Bring to boil, stirring often to prevent scorching.
Reduce heat and simmer, stirring occasionally, for about 2 hours or until thick enough to stand a wooden spoon in sauce.
Remove from heat.
Discard bay leaves.
Press tomato mixture through fine disc of food mill or large fine mesh sieve to remove seeds and skins.
Freezing method:
Let tomato mixture cool; ladle into freezer containers, leaving 1/2 inch head space.
Seal containers, label and freeze for up to 6 months.
Canning method:
Add 2 tsp. of bottled lemon juice in bottom of each 2 cup jar before adding sauce and processing in boiling water bath.