The Origional Recipe:
This is my own recipe. I just measure in my hand and taste, so this is a rough draft of everything that is in my sauce. You will have to adjust everything to your taste
6 dozen tomatoes (all shapes and sizes, but roughly 6 doz. to fill a 12 Quart Pot)
3 small cans tomato paste (to thicken)
2 stalks celery
2 large onions
4 cloves garlic
4 large carrots
3 green bell peppers
1 small squash (or zuchinni)
4 tablespoons Italian seasonings
3 bay leaves
salt and pepper to taste
12- 1Qt. Jars
Cook tomatoes in boiling water for 3 minutes to blanch. Quickly place out of hot water into cold ice water to cool down. After cooling, drain and remove skins. Skins should peel of very easily, and I also take out core. Gently peel some of the pockets back on the tomato and remove the seeds. I didn't do this with them all, but maybe half.
In food processer, chop celery, onion, garlic, carrots, bell peppers and squash together; you may have to add a few tomaotes for the liquid.
Add remaining tomatoes to large stock pot, add in ingredients from blender and seasonings.bring to a simmer and cook for atleast 1 hour reducing the liquid. If it isn't thick enough add another can of tomato paste and adjust seasonings. TAKE OUT BAY LEAVES! Blend with stick blender for smoother consistancy.When it is thick and tastes how you want it pour into 1 quart jars. It should make about 12 jars. Hot water bath for 15 minutes, take out and let cool to seal.