25 pounds tomatoes
4 large green peppers, seeds removed
4 large onions, quartered
2 cans (12 ounces each) tomato paste
2/3 cup sugar
1/4 cup salt
8 garlic cloves, minced
1 package of
Starla’s Italian Herb Seasoning
2 teaspoons Worcestershire sauce
2 bay leaves
1 cup plus 2 tablespoons bottled lemon juice
In a large pot, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel off skins and quarter tomatoes. In a food processor, cover and process green peppers and onions until finely chopped. In a stockpot, combine the tomatoes, green pepper/onion mixture, tomato paste, sugar, salt, garlic, Starla’s Italian Herb Seasoning, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat and simmer, uncovered for 4-5 hours, stirring occasionally. Discard bay leaves. Ladle hot mixture into jars, leaving 1/2-in. head-space. Remove air bubbles from jars. Add 2 tablespoons lemon juice to the top of each sterilized hot 1-qt. jars, wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner. Yield: 9 quarts.
