Tomato Sauce For Canning
Ingredients
1 bushel tomatoes
2 cup sugar
1 cup salt
2 lb. onions, cut small
1/2 to 3/4 cup oregano
1 head garlic, cut up
Preparation
Wash and cut tomatoes into small quarters leaving the skin in tact. Place all the ingredients in 1 or 2 extra large pots and mix together. Bring to a boil, them lower heat. Cook for 1 1/2 hours after boiling. Using a vegetable strainer, strain and add 1 gallon tomato paste and 1 quart oil. Add parsley and basil to taste (1/2-1 cup). Bring to boil, lower heat and allow to cook for 2-2 1/2 hours depending on the desired thickness. Can or freeze as desired.
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