Ingredients 5 quarts peeled, cored and chopped tomatoes 1 cup minced sweet red pepper 1 clove garlic peeled and crushed 1/2 teaspoon crushed dried basil 1/4 teaspoon crushed dried oregano 2 bay leaves 3 tablespoons lemon juice 2 tablespoons sugar 1 tablespoon salt
Preparation
Place all of the ingredients in a large stainless steel kettle and simmer uncovered over moderate heat for 1 hour Put ingredients through a fine sieve return mixture to kettle and set over low heat Cook uncovered very slowly for about 2 1/2 hours or until the mixture is reduced to a thick paste Stir the mixture frequently to prevent sticking to the kettle and scorching Pack in half pint jars Process jars 45 minutes in a boiling water bath Cool and store
