3 ounces olive oil
22 ounces onions, finely chopped
2 ounces minced garlic
6 ounces green peppers, finely chopped
2 1/2 quarts tomato juice
3 cups tomato puree
3 1/2 cups tomato paste
2 quarts water
1 tablespoon dried oregano leaves
1 teaspoon dried thyme leaves
1/4 cup dried basil leaves
1 teaspoon crushed red pepper
1/4 cup dried parsley
4 bay leaves
1 tablespoon black pepper
1 ounce salt
2 tablespoons granulated sugar (see notes)
Yield: 1 1/2 gallons
1. In steam-jacketed kettle or large pan, sauté onions, garlic, and peppers until onions are transparent.
2. Add liquids and spices. Stir well to combine. Heat to boiling. Reduce heat and simmer for 20-30 minutes. For a thicker sauce, increase cooking time. Remove bay leaves before serving.
Yield: 1 1/2 gallons
22 ounces onions, finely chopped
2 ounces minced garlic
6 ounces green peppers, finely chopped
2 1/2 quarts tomato juice
3 cups tomato puree
3 1/2 cups tomato paste
2 quarts water
1 tablespoon dried oregano leaves
1 teaspoon dried thyme leaves
1/4 cup dried basil leaves
1 teaspoon crushed red pepper
1/4 cup dried parsley
4 bay leaves
1 tablespoon black pepper
1 ounce salt
2 tablespoons granulated sugar (see notes)
Yield: 1 1/2 gallons
1. In steam-jacketed kettle or large pan, sauté onions, garlic, and peppers until onions are transparent.
2. Add liquids and spices. Stir well to combine. Heat to boiling. Reduce heat and simmer for 20-30 minutes. For a thicker sauce, increase cooking time. Remove bay leaves before serving.
Yield: 1 1/2 gallons
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