Tomato Sauce (to can or freeze)

recipe by: Stocking Up a Rodale Press Book

5 lbs. Italian plum Tomatoes approx 25
2 Tblsp olive oil
2 onions chopped
4 garlic cloves crushed
5 Tablespoon chopped green pepper
2 Tablespoon parsley
2 teaspoon basil or oregano
1 bay leaf
salt and pepper to taste
water or red wine
1/4 cup lemon juice
Loosen the tomato skins by plunging tomatoes in boiling water for a minute then under running water. Remove skins cut into chunks.

Heat the oil in a large heavy enamel or stainless steel kettle, and sauté the onions and the garlic. Stir in the peppers and the tomatoes, add parsley, spices and seasonings and simmer for an hour or longer, stirring occasionally. If it boils down add some water or red wine. Then add the lemon juice.

To can: Pour hot into hot jars, leaving 1/2-inch headspace, and process in a boiling water bath 45 minutes

To freeze: Pour into freezer containers. Seal, label, date, and freeze.

Notes: I process my sauces in quart jars.60 min in water bath. This is a great staple to have on hand!