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Title: Chunky Tomato Sauce
Categories: Sauce Canning
Yield: 8 Quarts
| 8 | qt | Tomatoes; red, ripe |
| 2 | lb | Onions |
| 4 | lg | Green bell peppers |
| 1 | c | Parsley; chopped |
| 1/3 | c | Basil; chopped |
| 3 | cl | Garlic; minced |
Place tomatoes in a large 13 - 20 quart bowl. Scald with hot water and remove cores and skins. Coarsely chop and place in a large kettle. Peel and coarsely chop onions and place in kettle. Chop peppers, removing stems and seeds, and add them to the kettle. Wash and pat dry parsley and basil, and add with all remaining ingredients to the sauce. Stir and simmer over low heat for 1 to 1 1/2 hours. Place in sterilized jars. Process in boiling water bath for 20 minutes. Remove from canner, cool, and store. A delicious base for spaghetti sauce, and all kinds of pasta dishes; salsa; soups and stews.
For a spicy variation, add 6 to 12 hot red cayenne peppers to half the batch. Be sure to label the jars hot or mild, so you don't get a surprise!
By Sheryl Felty, from "The Tomato Lover's Handbook" by Barbara Zelman MM by Dave Sacerdote
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