|Peeled cored chopped tomatoes||6 Quart|
|Chopped sweet red peppers||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
Combine the tomatoes, peppers, bay leaves and salt in a large pan and cook over low heat for about 1 hour.
Press through a sieve.
Return to the large pan and add the garlic.
Cook over low heat for about 2 hours or until desired thickness, then remove the garlic.
Pour hot tomato paste into hot jars, leaving 1/4 inch head space and adjust lids.
Process for 45 minutes at 212 degrees in a waterbath canner.
Serving size: Complete recipe
Calories 1233 Calories from Fat 6
% Daily Value*
Total Fat 0.64 g0.98%
Saturated Fat 0.09 g0.45%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6759.2 mg281.6%
Total Carbohydrates 200 g66.7%
Dietary Fiber 50.7 g202.7%
Sugars 147 g
Protein 49 g97.7%
Vitamin A 95.8% Vitamin C 321.3%
Calcium 4% Iron 9.1%
*Based on a 2000 Calorie diet