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
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1/2 cup salad oil
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4 onions, diced (medium)
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4 garlic cloves minced (medium)
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16 pounds tomatoes peeled and diced
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2 cans tomato paste (12 ounce can)
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1/4 cup sugar
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1/4 cup chopped parsley OR 2 T. parsley flakes
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2 tablespoons oregano leaves OR 1/2 teaspoon oregano powder
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1 tablespoon salt
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2 teaspoons basil
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3/4 teaspoon cracked pepper
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2 bay leaves
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