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Seasoned Tomato Sauce


  • 2 large onions, chopped
  • 4 medium carrots, sliced
  • 2 cups chopped celery
  • 2 green bell peppers, chopped
  • 18 to 20 large tomatoes
  • 1/4 cup olive oil
  • 2 teaspoons salt, or to taste


  1. Sauté onion, carrots, celery and green peppers in olive oil until onions are limp and transparent.
  2. Peel, core and chop tomatoes (you should have 4 quarts). Add to vegetables and cook about 15 minutes.
  3. Puree vegetables in a food processor, press through a fine sieve, or put through a food mill.
  4. Add salt and cook sauce, uncovered, until thick (about 1 hour), stirring frequently to prevent sticking. The final consistency should fall halfway between juice and paste.
  5. Quickly ladle into clean, hot jars, leaving 1/2-inch headspace; seal.
  6. Process in boiling water bath for 45 minutes.

Yield: about 4 to 5 pints

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