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Put into a large pot 1 1/2 tablespoons olive oil, swirl around so the whole bottom of the pan is oiled. Add 36 ripe tomatoes or 7 quarts canned.

Prepare ripe tomatoes as if for canning: Dip tomatoes into hot water until skins begin to crack and drop into cold water. When just cool enough to handle, remove skins and discard.


12 onions, cut up
6 to 8 green peppers
2 c. chopped mushrooms (optional)
1 1/2 tsp. pepper
6 cloves garlic, cut up
8 (5 oz.) cans tomato paste
2 tsp. salt
1 cup sweet red wine or 8 tsp. sugar
2 tbsp. oregano
2 tbsp. basil
2 tsp. thyme
12 bay leaves (put in a piece of cheesecloth and tie up; then add to mixture)

Add remaining ingredients. Stir well and simmer slowly over very low heat for 2 hours, stirring often so that the tomato won't stick/scorch on the bottom (it helps to use a heavy bottomed pan). Remove cloth with bay leaves.

Ladle into clean hot canning jars, leaving 1 inch headspace in each jar. If using a water bath canner, add 1 teaspoon lemon juice or 1 tablespoon red wine vinegar to each jar (we prefer wine vinegar).

Wipe jar rim clean. Adjust two piece lids according to jar manufacturer's instructions.

Process in hot water bath for 45 minutes or in pressure cooker at 10 lbs. for 20 minutes (pints) or 25 minutes (quarts) minutes.

Makes about 12 quarts.

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