This recipe is yet another family favourite. I have been making this sauce for almost seven years and it is absolutely delicious. I use it for spaghetti, pizza, chicken and pasta, as a base for rose sauce and so much more. It is packed with veggies and it’s kids approved. I originally got the recipe from “Taste of Home, Canning and Preserving”but adjusted it dramatically. Here is the recipe that I use, hope you enjoy it as much as we do.
Yield: about 10 1 ltr jars
Bring water boiling in large dutch oven. Place tomatoes one at a time in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter the tomatoes. This will give you a chunky consistency if you want it less chunky cut the tomatoes smaller.
In the food processor, cover and process peppers and onions until finely chopped
In a large stock pot combine the tomatoes, peppers, onions, tomato paste, oil, garlic, oregano, parsley, basil, pepper flakes and bay leaves. Bring to a boil. Reduce heat, simmer uncovered for 4-5 hrs, stirring occasionally. Discard bay leaves.
Add 2 tablespoons of lemon juice to each hot jar. Ladle hot mixture into jars, leaving 1/2 inch head space. Remove air bubbles, wipe rims and adjust lids. Process for 40 minutes in boiling water bath.
Enjoy for the rest of the year