25-28 tomatoes, peeled & pureed
4 Large onions, minced
4 cloves garlic, minced
3 Tbsp olive oil
2 Tbsp lemon Juice
1 tsp pepper
1 Tbsp Sugar
2 Tbsp parsley, chopped
1 Tbsp oregano
1 Tbsp basil
1 tsp rosemary
1 tsp celery seed
2 tsp salt
1/2 tsp summer savory (optional)
1. Put olive oil in deep pan and saute onions and garlic until transparent, add other ingredients. Stir well to blend. Cook on low until mixture is reduced by half the size. This will take approximately 2 hours.
2. When sauce is done, ladle into HOT pint size jars. Clean the rims and do the seal process for 25 minutes in water bath. Yields: 4 pints
4 Large onions, minced
4 cloves garlic, minced
3 Tbsp olive oil
2 Tbsp lemon Juice
1 tsp pepper
1 Tbsp Sugar
2 Tbsp parsley, chopped
1 Tbsp oregano
1 Tbsp basil
1 tsp rosemary
1 tsp celery seed
2 tsp salt
1/2 tsp summer savory (optional)
1. Put olive oil in deep pan and saute onions and garlic until transparent, add other ingredients. Stir well to blend. Cook on low until mixture is reduced by half the size. This will take approximately 2 hours.
2. When sauce is done, ladle into HOT pint size jars. Clean the rims and do the seal process for 25 minutes in water bath. Yields: 4 pints
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