INGREDIENTS

INSTRUCTIONS

Coarsely chop all vegetables except tomatoes. Place in a large pot with
enough oil to coat vegetables and have some extra sitting in the bottom of
the pot. Saut. 10 min. Set vegetables aside in a dish. Add tomatoes to
large pot with more oil and heat on high until they start to go soft. Keep
stirring the bottom of the pot. Add the vegetables to the tomatoes and keep
stirring. Bring to a boil. Turn down to a strong evenly bubbling simmer.
Sieve the mixture; I used an Italian 'tomato machine' made especially for
this use. Fill sterilized quart jars leaving 1" head space. Can 30 min.
Peg Baldassari's Notes: Italia was an Italian friend in Toronto; her father
was quite the patriot and named her 'Italia'. Very pretty name and a very
nice lady. She made this sauce every year and, as a favor to me, made a
'small' batch with me one day; I kept the above notes. This is hard
physical labor and I don't advise doing it alone; traditionally it is an
all-day family venture and you would do at least one bushel per household
participating. If you don't have a 'tomato machine' you can use a regular
sieve; it just takes longer. It is crucial to keep stirring the tomatoes
because otherwise what's on top doesn't get cooked enough and what's on the
bottom burns up. Don't leave the pot unattended. Italia's family would do
this cooking and canning outside. Before you try this recipe make sure you
have the biggest pot you can find and free up or borrow at least one other
in case you run out of space in the main pot. You can have two pots going
at the same time. A thick-bottomed pot is best. Make sure that your spoon
is taller than your pot. Mine wasn't taller by much and it was very hard to
stir up the bottom of the pot without dipping my fingers into the hot
sauce. Don't have a light hand with or omit the salt and/or oil; they are
necessary for the finished product. Use canola or olive oil and sea salt.
Recipe by: Italia
Posted to recipelu-digest by Peg Baldassari <Baldassari@compuserve.com> on
Mar 16, 1998

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