Homemade Pasta Sauce
Source: Carol Jacobsen
Makes about 3 quarts
4-5 quarts tomatoes (about 3/4 full of a standard stock pot)
2 large garlic cloves, minced
1/2 cup olive oil
1 green pepper, coarsely chopped
1 onion, coarsely chopped
1 jalapeno, chopped (optional)
24 oz. tomato paste
1/4 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
salt & pepper to taste
1. Blanch tomatoes: place in boiling water for 1 minute, drain, then transfer to ice water. Remove peels and dice, removing as many seeds as possible.
2. Place diced tomatoes & garlic in stock pot and simmer for 30 minutes.
3. Meanwhile, in a food processor place oil, green pepper, onion, & jalapeno. pulse until well combined. Add to tomatoes once they are done simmering. Stir in 24 oz. tomato paste, basil, & oregano. Stir & cook 1 hour, or until desired thickness.
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