From the kitchen of Carol Tonks
5 gallon bucket of tomatoes (about 25-30 cups)
3 large onions
3 jalapeno peppers
2 green peppers
2 red peppers
2 (6 oz. cans) of olives, drained
8 (6 oz. cans) tomato paste
2 tablespoons garlic power
2 1/2 cups brown sugar
1/2 cup salt
1 T Basil
2 T Oregano
2 T Italian Seasoning
1 T Parsley
1/2 tsp Pepper
1/2 c. veg oil
1 2/ c. olive oil
Peel tomatoes, puree in blender, pour into large kettle, bring to boil, add tomato paste.
Puree onions, peppers, olives and jalapenos and add to tomatoes
Simmer, cook down about 2-3inches. Sauce will thicken, stir often to prevent burning.
Simmer 5-6 hours
Canning/cold packing
Cook for 30 minutes (pints)
Cook for 35 minutes (quarts)
Yields about 19 pints
