1/2 bushel tomatoes (16 quarts)
1 bunch celery, chopped
1/2 c. salt
2 heads garlic, minced
1 Pint extra virgin olive oil
2 tsp. oregano
2 tsp. basil
3 lbs. onions, chopped
4 green peppers, chopped
1 1/2 c. sugar
8 small cans tomato paste
Strain tomatoes. Cook onion, celery, garlic and peppers in oil for 30 minutes. Add juice and other ingredients. Simmer 1 hour.
Makes 24 quarts
I freeze mine but you can also can it if you prefer.
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