Makes about 6-8 pints of sauce
Approximately 14 cups tomato puree or 28 cups with juice, we prefer staining the pulp and saving the juice for a vegetable broth. But it can be cooked down
4 tsp garlic powder
2 heads of minced garlic
3/4 cup vegetable oil
4 large bell peppers
5 tbs sugar
1/4 cup butter
2 Tbs Mrs Dash basil tomato garlic seasoning
2 tbs of garlic herb seasoning
2 tsp black pepper
4 onions (optional)
6-10 cans of tomato paste (optional)
Wash and blanch tomatoes to get the skins off.
Process the tomatoes and veggies through a grinder or victrola
Strain the juice out for a thicker sauce and to make a vegetable broth or a base for tomatoes soup.
Put the ground pulp in a large pot with the additional spices and cook on med heat until it is the desired thickness, with occasional stirring. About an hour. You can add tomato paste to thicken it faster if desired. Which if you do not strain the juice you will need 6-10 cans of paste to thicken it.
