My husband’s first cousin plants 100 tomato plants each year in her amazing garden. She makes all her own tomato products and more for her married kids and some more for her brothers and sisters. She does marathon sessions using her stove and all of her camp stoves. I cannot imagine the work she does. I had 12 plants last year and was dying! Here is a recipe for pizza sauce that I make that is really, really
- 25-28 good sized tomatoes (tennis ball size)
- 2 large onions, minced pretty fine
- 3 Tbsp olive oil
- 4 cloves garlic, minced
- 2 Tbsp lemon juice
- 2 tsp black pepper
- 2 Tbsp sugar (amount really depends on how sweet your tomatoes are)
- 2 tsp dried parsley
- 1½ Tbsp dried oregano
- 1 Tbsp dried basil
- 1 tsp celery seed
- 1 Tbsp salt
- Peel and puree tomatoes (I use my pasta pan with the metal insert with the holes in it to dip the tomatoes in boiling water ~ for 30 seconds).
- In a large deep stockpot, saute the onions and garlic until tender.
- Add the tomato puree and the rest of the ingredients.
- Simmer, stirring occasionally this on low for HOURS until it is reduced significantly.
- Be careful not to leave it too watery or it will make your pizza crust soggy.
- Ladle into pint jars and process in a boiling bath 25-30 minutes (be sure to see if your altitude demands a longer processing time).