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.
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
Copyright 1999-2025 - Tecstra Systems Corporation/RecipeTips.com - All Rights Reserved
