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3rd time making this with little mods here and there and have what myself and the family agree is some of the best sauce so far. Not tooting my own, that much, but it beats anything from the store. It's a large batch and you will need lots of Tomato's.
55# of Roma Tomato's. I used little momma from Burpee's.
5 Cups chopped Onion. 1/4" x 1/4"
3/4 Cup Sugar. I use sugar in the raw but regular white will work.
3/4 Cup fresh finely chopped Basil
1/2 Cup fresh finely chopped Parsley
1/2 Cup Fresh finely chopped Oregano
1/2 Cup fresh minced Garlic
1/4 Cup Kosher salt
1 Tbl Fresh finely chopped Marjoram
1 Tbl Fresh finely chopped Thyme
1 Tbl black Pepper
2 tsp Celery seed
1 tsp Ground Rosemary
5 Bay Leaves. I run them thru a coffee grinder till they are cut up very fine and add them.
Tomato's should be cored and skins off. Scarp insides to remove seeds and the watery sac that they are in. Not all seeds need be gone. You just want to get the extra water out of them or your boil time will be longer. This amount of maters fills my 5 gal stainless pot a couple inches from the rim. I let this sit for about an hour and put the insert that comes with pressure cookers, the thing that the jars sit on, on top of the mater and tip the hole pot on its side and let the water that has been squeezed out from the weight of themselves drain into the sink. Use a potato masher to mash them and cook down.
Consistency and yield will vary based on tomato's used. I will cook down to right around 3 gal. Tomato's with more water in them you may need to go more. Consistency should be where a large spoon of it sorta heaps on the spoon and not level out.
Fill quart jars and process and in pressure cooker at 10# for 35 minutes. Will post a pic of this batch shortly.
I add peppers and mushrooms when I actually make dinner so at keep the flavor and texture of them fresh.
Should yield between 12-14 quarts.
On edit. I meant to say 3/4 C Sugar and 1/4 C salt. Already corrected it in the above recipe but if you copied it as I originally posted it, these are the measurements I meant to post.
55# of Roma Tomato's. I used little momma from Burpee's.
5 Cups chopped Onion. 1/4" x 1/4"
3/4 Cup Sugar. I use sugar in the raw but regular white will work.
3/4 Cup fresh finely chopped Basil
1/2 Cup fresh finely chopped Parsley
1/2 Cup Fresh finely chopped Oregano
1/2 Cup fresh minced Garlic
1/4 Cup Kosher salt
1 Tbl Fresh finely chopped Marjoram
1 Tbl Fresh finely chopped Thyme
1 Tbl black Pepper
2 tsp Celery seed
1 tsp Ground Rosemary
5 Bay Leaves. I run them thru a coffee grinder till they are cut up very fine and add them.
Tomato's should be cored and skins off. Scarp insides to remove seeds and the watery sac that they are in. Not all seeds need be gone. You just want to get the extra water out of them or your boil time will be longer. This amount of maters fills my 5 gal stainless pot a couple inches from the rim. I let this sit for about an hour and put the insert that comes with pressure cookers, the thing that the jars sit on, on top of the mater and tip the hole pot on its side and let the water that has been squeezed out from the weight of themselves drain into the sink. Use a potato masher to mash them and cook down.
Consistency and yield will vary based on tomato's used. I will cook down to right around 3 gal. Tomato's with more water in them you may need to go more. Consistency should be where a large spoon of it sorta heaps on the spoon and not level out.
Fill quart jars and process and in pressure cooker at 10# for 35 minutes. Will post a pic of this batch shortly.
I add peppers and mushrooms when I actually make dinner so at keep the flavor and texture of them fresh.
Should yield between 12-14 quarts.
On edit. I meant to say 3/4 C Sugar and 1/4 C salt. Already corrected it in the above recipe but if you copied it as I originally posted it, these are the measurements I meant to post.
I think I'd like yours.
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