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.
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”!