Big Batch Tomato Sauce

Erma, my basil is not doing so well this year, but the tomatoes are coming out my ears. I have made about 30 quarts of tomato juice, and some catsup, and still they keeping piling up in the kitchen. So, I made up a Big Batch of Tomato Sauce one lovely, hot afternoon. Nothing like standing over a stock pot of tomato sauce for a couple of hours on a humid afternoon to put one in a great mood.

Now, this winter when I can run down to the cellar and grab a jar and have instant spaghetti or tomato sauce, I will have forgotten what it took to make the stuff.

If we counted our time, the electricity and gas to cook the stuff, and the cost of growing tomatoes, we would have to admit that we are eating liquid gold. Ah, but the taste. Nothing that you can buy in a jar or can at the store can begin to compare in flavor. Not to mention that we know our home canned stuff is free of all preservatives and heaven knows how many chemicals.

Big Batch Tomato Sauce:

3 onions
3 large carrots
2 green peppers
2 cloves garlic, minced
¼ cup oil
12 pounds peeled and chopped tomatoes
1 12 oz. Can tomato paste
¼ cup packed brown sugar
2 teaspoons oregano
1 ½ teaspoons basil
1 tablespoons salt
½ teaspoon pepper

Roughly chop the onions, carrots, and peppers in food processor. Mince the garlic with mincer.

In large stock pot bring several quarts of water to a boil. When water is at a full boil, drop in a dozen or so of the tomatoes for just a minute. Use a skimmer to lift them out and instantly drop the tomatoes into a large pan of very cold water. Repeat until all tomatoes are used. As soon as they are cool enough to handle, the peels can be slipped off. Cut out the cores.With either a potato masher, your hands, or the food processor, mash to a pulp.

Dry the stock pot. Heat the oil in the stock pot and saute the onions, carrots, green peppers, and garlic until tender. Add the remaining ingredients; bring to a boil; reduce the heat and simmer, loosely covered for 2 hours. Stir occasionally.

Pour into hot sterilized 1 pint jars, leaving ½ inch headroom. Seal with 2 piece lids and process in boiling water bath for 15 minutes.

Yield 9 pints

Serve over spaghetti pasta, or use with Swiss steak or pizza.

This recipe calls for dried oregano and basil, but fresh is better.