| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Canning, Vegetables, Check | 1 | Servings | |
INGREDIENTS
| 10 | lb | Tomatoes, peeled, cored and chopped |
| 3 | tb | Vegetable or Olive oil |
| 3 | md | Onions; finely chopped |
| 3 | ea | Garlic cloves; minced |
| 1 1/2 | ts | Oregano leaves; crushed |
| 2 | ea | Bay leaves |
| 1 | tb | Salt |
| 1 | ts | Sugar |
| 1 | ts | Black pepper |
| 1/2 | ts | Crushed red pepper, optional |
INSTRUCTIONS
This recipe makes about five 1/2 pint jars. You will need all the basic equipment, plus a sieve or food mill. 1. Organize and prepare ingredients, equipment, and work area. 2. In a large preserving kettle or saucepan, heat the oil. Add onion and garlic and cook over medium heat until tender but not brown, stirring frequently. 3. Add all remaining ingredients and simmer about 2 hours, stirring occasionally. 4. Press tomato mixture through food mill, discard seeds and bay leaves. Return tomato mixture to kettle and simmer over medium high heat until it reaches the thickness you prefer. Stir frequently. 5. Ladle or pour hot sauce into hot jars to within 1/4 inch of tops. 6. Wipe tops and threads of jars with damp clean cloth. 7. Put on lids and screw bands as manufacturer directs. 8. Process in a boiling water bath 30 minutes. 9. follow basic steps for boiling water bath canning, 10 through 19. Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Posted to MM-Recipes Digest by <maintech@ne.infi.net> on Sep 05, 99
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