Seasoned Tomato Sauce
|Tomatoes||45 Pound, peeled, cored and chopped|
|Garlic||12 Clove (60 gm), minced|
|Olive oil||3 Tablespoon|
|Salt||1⁄4 Cup (4 tbs)|
|Black pepper||1 Tablespoon|
|Crushed red pepper||2 Teaspoon|
|Sugar||1 1⁄2 Tablespoon|
|Bottled lemon juice/Citric acid||1 Tablespoon|
Cook minced garlic in oil in a large sauce pot until tender.
Add remaining ingredients and simmer about 20 minutes, stirring occasionally.
Press through fine sieve or food mill; discard seeds.
Cook pulp over medium-high heat until it thickens.
Reduce volume by one-half for a thick sauce.
Stir frequently to prevent sticking.
Remove bay leaves.
Add 1 tablespoon lemon juice or 1/4 teaspoon citric acid to each pint jar.
Pour hot into hot jars, leaving 1/4-inch head space.
Process quarts 40 minutes in boiling water bath.