The Best Canned Spaghetti Sauce - cooking recipe

Ingredients

16 quarts fresh tomatoes
2 heads garlic
4 hot peppers
4 bell peppers
3 lbs onions
8 (6 ounce) cans tomato paste
1 1/2 cups sugar
1/4 cup salt
1 tablespoon basil
1 tablespoon oregano
2 cups cooking oil

Preparation

Blanch tomatoes in boiling water.
Take out of water and put into an ice bath.
Skin should slip off easily.
Chop garlic, hot peppers, bell peppers and onions in a food processor.
Put cooking oil in a large stock pot over medium heat.
Add garlic, peppers and onions and cook until the vegetables are tender, stirring often.
Remove vegetables from the oil and drain well on paper towels.
Discard any oil left in the pan.
Put the tomatoes in the food processor and pulse until they are coarsely chopped.
Mix the garlic, peppers and onions with the tomato paste, sugar, salt, basil and oregano in the large stock pot.
Stir in the tomatoes and mix well.
Bring the mixture to a rolling boil.
Pour into clean, hot quart jars.
Seal.
Process in a pressure cooker at 5 pounds pressure for 10 minutes.