This is one heckuva large recipe! I would suggest that, if you don't have 30 lbs of heirloom tomatoes growing in your backyard, you hit the farmers' market fairly early in the morning because you're going to need to!
Also, get older tomatoes. Not rotten ones but overripe ones. How can you tell? By touch. Fresh tomatoes will feel smooth, supple, and heavier than they look. But overripe are wrinkled and a little mushy. DON'T BUY unless you're ready to begin canning THAT DAY!
- 30 lbs of heirloom tomatoes or Roma
- 1 c chopped onion
- 5 cloves garlic
- 1 c chopped green pepper
- 1 lb sliced fresh mushrooms
- 4 1/2 tsp salt [note: if you're going to cut the salt, increase the sugar]
- 2 Tbsp oregano
- 4 tbsp minced parsley
- 2 tbsp black pepper
- 1/2 c brown sugar
- 1/4 c EVOO
- Wash tomatoes and dip in boiling water until the skins split
- Dip in cold water and slip off skins
- Remove cors and quarter the tomatoes
- Place in a deep pot and boil for 20 minutes uncovered
- Remove and press through a sieve to remove the seeds
- Saute the other veggies in oil until tender
- Combine tomatoes, remaining spices, salt, and sugar.
- Bring to a boil and simmer uncovered until thick enough to serve over pasta, stirring frequently
- Fill jars leaving 1" headspace and process for canning for 25 minutes per quart