Canned Pasta Sauce

This yields 20 pints or 10 quarts. Suitable for large quantities of garden tomatoes. I use paste tomatoes mostly, mixed with some better boy and early girl.

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Step 1

In a large stock pot cook together the tomatoes, onions, peppers, and garlic for 1 hr or until onions and green pepper is soft.

Step 2

Cool slightly and process all of it through a Victorio or a Norpro strainer. Return the puree to the stock pot. This whole process will need to be done in 4-5 batches.

Step 3

Add to the puree, the basil, parsley, oregano or italian seasoning, and the fennel. Add next the oil, sugar, and salt, and all 7 cans of tomato paste. Cook for 30 minutes more.

Step 4

Fill pint jars or quart jars leaving 1 inch head space. And hot water bath can for 30 minutes after the boil.

Step 5

This yields 20 pint or 10 quart of pasta sauce.