Ingredients:
30 lbs beefsteak tomatoes (peel, cored, quartered)
1 large vidalia onion
2 large shallots
6 large cloves garlic
1 8 oz. can tomato paste
12 fresh basil leaves
1/3 cp chopped fresh parsley
2 tsp. black pepper
1/3 cp brown sugar packed
1 Tbsp salt
dried herbs:
1 Tbsp fennel seed
2 Tsp thyme
2 Tsp oregano
2 Tsp crushed red pepper
Instructions:
1) Stew tomatoes until boiling, then puree.
2) Saute onions and shallots in 1 Tbsp olive oil until soft and golden. Add dried herbs. Saute until fragrant.
3) Add onion mixture to pureed tomatoes. Add fresh herbs, sugar, sat & pepper. Bring to boil, then reduce to simmer.
4) Remove 3 cups sauce to small sauce pan. Put peeled garlic cloves into small sauce pan and simmer until garlic cloves are soft.
5) Remove garlic cloves with slotted spoon to cutting board. Crush garlic with fork into mash and stir back into small sauce pan. Stir sauce from small sauce pan into larger pot. Add tomato paste.
6) Continue to simmer 5-6 hours. Skim off bright red foam periodically as it contains the acid from the tomatoes.
7) Process tomato sauce in a a hot water bath with in sterile jars and lids. Makes 6 quart jars and 6 pint jars.
A quite nice vegetarian adaptation of Gary’s recipe. I have never seen him make it vegetarian or with fresh tomatoes. The rest of the recipe (herbs and spices) was right on with the addition of fennel seed to replace the taste of sausage! Even to the process for the garlic in a saucepan. Nice job!
[...] This recipe is particularly special because it was made with the delicious tomato sauce we canned over Labor Day weekend. The tomato sauce recipe can be found here. [...]