This sauce is meant to be canned, either with a hot water method canner (40 minutes) or with a pressure canner processed for 15 minutes at 11 pounds of pressure
- 10 pounds of tomatoes
- ¼ cup olive oil
- 2 large onions, chopped
- 1 garlic head, minced
- Oregano, chopped
- Sage, chopped
- Parsley, chopped
- Rosemary, chopped
- Extra parsley, chopped
- Wash the tomatoes making sure there is no dust or mud on them.
- Cut a criss-cross on the end of each tomato.
- Set a large pot of water on the stove an bring water to a boil.
- While the water is heating, prepare a bowl with ice & water.
- Set a bowl out as a holding bowl to place the tomatoes.
- Plunge 4-5 tomatoes in the boiling water at a time and when they rise, remove them and put in ice cold water.
- Remove them from the ice water, peel the tomatoes and place in the holding bowl.
- When all the tomatoes are processed, add the olive oil to a non-reactive heavy pot, and sauté the onions until soften, but not broth, about 4 minutes.
- While the onions are softening, place 2 cups of the tomatoes in a food processor and liquify. Add to the onions in the pot.
- Add the rest of the tomatoes being careful not to add any of the liquid which might have accumulated in the pot of tomatoes.
- Add the herbs.
- Cook stirring from time to time being careful that the tomatoes don’t scorch towards the end of cooking. Break up the tomatoes with a wooden spoon as the cook.
- Cook for about 2 hours, until the sauce is reduced.
- Add a bit more of fresh parsley at the end of cooking.