| | Directions | | In 12 qt. Dutch Oven, over medium heat, in hot oil, cook onion and garlic until tender, stirring frequently about 10 minutes. Add tomatoes and remaining ingredients. Over high heat, bring it to a boil. Reduce heat to med-low; partially cover and cook 2 hours. Discard bay leaves and can in boiling water bath for 10 minutes. I just use 4 qts. tomato juice instead of the peeled chopped tomatoes. 16 lb. tomatoes = 1- 8qt. dishpan heaping with tomatoes. You can add cornstarch or clear jell to make it thicker. |
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| Ingredients | | - |  | 1/2 cup salad oil |
| - | | 4 onions, diced (medium) |
| - | | 4 garlic cloves minced (medium) |
| - | | 16 pounds tomatoes peeled and diced |
| - | | 2 cans tomato paste (12 ounce can) |
| - | | 1/4 cup sugar |
| - | | 1/4 cup chopped parsley OR 2 T. parsley flakes |
| - | | 2 tablespoons oregano leaves OR 1/2 teaspoon oregano powder |
| - | | 1 tablespoon salt |
| - | | 2 teaspoons basil |
| - | | 3/4 teaspoon cracked pepper |
| - | | 2 bay leaves |
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