Tomato Sauce

ATK - DIY Cookbook

Page 43 Yield 8 quarts

Ingredients

• 30 pounds of tomatoes
• 12 garlic cloves, peeled, and pressed
• 1 cup tomato paste
• 1 cup chopped fresh basil
• Salt and Pepper
• 1/2 cup red wine vinegar

Directions

• Updated for using Tomato Strainer

1. Parboil tomatoes for 5 minutes, strain and run through the tomato strainer.
2. Combine 3 1/2 quarts of tomato puree, 1/4 of the garlic, 1/4 cup of tomato paste, 1/4 cup basil and 1/12 teaspoons of salt in 4 dutch ovens.
3. Bring to simmer and cook until reduced to 2 quarts, about 1 1/2 to 2 hours.
4. Stir 2 Tablespoons vinegar and 1 teaspoon sugar into each pot, season with extra salt and sugar to taste.
5. Leave 1/2 inch headspace, process for 50 minutes.