This is a canning recipe and so it makes a lot of sauce. If you don't can, you can still follow the recipe as is and freeze the leftovers. It freezes very well in freezer storage bags.
20 cups tomatoes, peeled and quartered *(22-24 tomates)
4 cloves of garlic, chopped
1 jalapeño, seeded and finely chopped
1 large onion finely chopped
1/2 Tb. garlic powder
3 Tb. salt
3 (6 oz) cans tomato paste
2/3 cups olive oil
1/2 Tb. dried basil
1 Tb. dried oregano
3/4 cup vinegar
1/4 cup sugar
* Tomatoes are easy to peel if you blanch them in boiling water for a minute or two and then set them in a cold sink. The skins should start peeling off on their own.
- Combine all ingredients except for sugar. Simmer for one hour covered. Add sugar at the end.
- Use a hand blender and blend the sauce thoroughly or, blend sauce in blender in batches.
- Pour into prepared quarts and process in water bath canner for 50 minutes.
- Makes 5 quarts