Italian Sauce with Zest


Remove all stems and core about 18 lb. or 54 ripe tomatoes.

 Cut up.  Sit in colander for about 15 minutes to drain. 

Combine: tomatoes

3 Tbs. brown sugar

1 ½ Tbs. salt

½ tsp. pepper

Bring to a boil, stir occasionally.

Simmer uncovered for 1 hour or so.

Puree through food mill.

Return puree to pan.

Add 3 large onions (chopped)

¾ cup snipped parsley

6 cloves garlic, minced

3 Tbs. of fresh oregano (1 Tbs. dried)

3 Tbs. of fresh basil (1 Tbs. dried)

3 Tbs. of fresh snipped thyme (1 Tbs. dried)

3 bay leaves

Boil gently, uncovered for 1 ¼ hours or till of desired consistency.

 Pack into hot jars and put in hot water bath for 55 minutes. 

This also freezes well.


I double the spices as I like it extra “zesty”!