Source: Carol Jacobsen
Makes about 3 quarts
4-5 quarts (~8 lbs) tomatoes (about 3/4 full of a standard stock pot) (8-9 large hothouse tomatoes)
2 large garlic cloves, minced
1/2 cup olive oil
1 green pepper, coarsely chopped
1 onion, coarsely chopped
1 jalapeno, chopped (optional)
24 oz. tomato paste
1/4 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
salt & pepper to taste
1. Blanch tomatoes: Cut an X on the bottom of each tomato. Place in boiling water for at least 2 minutes or until skins start to peel away from the X. Drain, then transfer to ice water. Remove peels and dice, removing as many seeds as possible.
2. Place diced tomatoes & garlic in stock pot and simmer for 30 minutes.
3. Meanwhile, in a food processor place oil, green pepper, onion, & jalapeno. pulse until well combined. Add to tomatoes once they are done simmering. Stir in 24 oz. tomato paste, basil, & oregano. Stir & cook 1 hour, or until desired thickness.
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