Makes 7-10 pints.This can be used for dipping breadsticks, in Cowboy Delight, Spaghetti Sauce, or over meatballs
This recipe uses about 10-11 lbs. tomatoes
4 quarts blanched, peeled, cored, blended tomatoes
7 small cans tomato paste
3 onions, chopped (use food processor)
4 dried Bay leaves
4 tsp. dried Oregano
4 tsp. dried Basil
1-1/3 tsp. Fennel
1 tsp. pepper
3-1/2 Tbl. salt
2/3 cup oil
1/3 cup sugar
To blanch tomatoes, put in boiling water for 1 minute and then into cold water. Peel, core, and blend. Stir all ingredients together in a large pot (smallest of canning pots). Bring to a boil over med. heat. Simmer, uncovered for 2 hours or until desired consistency...being careful not to burn. Stir occasionally. Put in pint jars, filling 1/2" from top. Add 1/2 Tbl. lemon juice to each pint before putting lids on. (Don't forget to do this!) Process in boiling water bath for 45 minutes after boiling has begun. When time ends, immediately remove from water and place on towel to cool.
(Boiling Water bath: Use rack in large canning pot. Heat water to almost boiling as you are preparing jars and filling them. Wipe rims and put on lids & rings. Put jars into hot water. Fill pot with more water so it is at least 1 inch above top of jars. Put on lid. When water begins to boil, start timing and turn heat to Med-Low.)
