- 20 pounds whole tomatoes
- 6 cloves minced garlic
- 2 cups finely chopped onions
- 1 cup chopped bell pepper
- ¼ cup fresh oregano (or 2 tbs. of dry oregano)
- 1 cup fresh basil (dry just isn’t the same)
- 2 tsp. black pepper
- 4 tsp. salt
- ¼ cup brown sugar
- 2 tbs. olive oil
- ½ cup red wine
Yields 8 pints.
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins. Cut into quarters and boil in a large uncovered pot for 20 minutes. Mash or crush tomatoes.
In a heavy sauce pan or cast iron skillet, saute garlic, peppers, and onions in oil until tender. Combine with tomatoes and remaining spices and wine and bring to a boil. Stir often to prevent sticking and simmer uncovered until thick enough for serving.
If canning, be sure to do it safely! Check out basic canning instructions here.