8 quarts blended tomatoes
4 T. oregano
l/2 T. cayenne pepper
1 cup sugar
8 bay leaves
l/2 cup olive oil
3 scant T. basil
8 onions chopped small or pureed
1/2 cup lemon juice
3 T. salt
1 stalk celery (optional)
4 (12 oz tomato paste or 8 6oz) (Gallon cans are available)
If using fresh tomatoes 30 or 40 medium tomatoes. Steam them and put through Victorio juicer. Use 8 quarts. Mix all ingredients and simmer a couple of hours if desire thicker, stirring often. I put it in roaster in oven to thicken Pressure canner quarts cook at 12 lbs. For 25 minutes. I like to do it in quarts and also pints. (Super good spaghetti sauce too. Add stewed tomatoes just before serving if desired chunky)
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