25-28 each Tomatoes, or 12 cups tomatoe puree
1 large Onion, minced
4 cloves Garlic, minced
3 tbsp Olive oil
2 tbsp Lemon Juice
1 tsp Pepper, cracked
1/2 cup Sugar
2 tbsp Parsely, chopped
1 tbsp Oregano
1 tbsp Basil
1 tsp Rosemary
2 tsp Salt
1 tsp Celery seed
1/2 tsp Summer savory
1. Peel and puree the tomatoes (or use 12 cups prepared puree).
2. Mince the onion and garlic.
3. Put olive oil in deep pan and sauté the onions and garlic until transparent.
4. Add the tomato puree and the rest of the ingredients; stir well to blend.
5. Cook on low until mixture is reduced by ½, stirring occasionally.
6. This will take 1-1/2 to 2 hours.
7. When sauce is done and nicely thickened, ladle into hot pint size jars, clean the rims of the jars, and seal.
8. Process for 15 minutes in pressure canner at 10 lbs pressure.
Makes 12 1/2 pints