2 pecks canning tomatoes (15 lb. each)
8 c. onions, chopped
24 cloves garlic, minced (about 2 bulbs)
6 c. red wine
fresh basil, chopped
fresh parsley, chopped
2 tbsp. pickling salt
4 tsp. brown sugar
6 little cans tomato paste
Directions
Blanch, peel, core, and chop tomatoes. Add tomatoes and all other ingredients to the pot, and simmer for many hours. If you get impatient, add more paste. Otherwise, cook down sauce to desired consistency. Process 40 minutes in a hot water bath, 20 minutes in a pressure canner.
Peeling and dicing will take an hour per person. All other preparations take about an hour.
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