This recipe has all the flavor I was looking for. Now I'm off to the bread machine to make up several pizza crusts to put in the freezer.

I was very please with recipe. Substituted garlic salt for real 1/2 head garlic, used sea salt and olive oil instead of veg oil. Also used 1 cup honey 1/2 cup sugar and added black pepper. Baked my tomatoes in a low oven (170°F) for 4-5 hours, washed cut in 1/4s, single layer cookie sheet sprinkled with sea salt, drizzled the oil on and when they were ready to go into s sieve they were easier to sauce... cuts time a lot!!! Used a cone sieve (dropped fruit without skins, skin comes off easily at this point) and an immersion blender to start then when there is almost all seeds left I used the wood piece to finish getting pulp out. Peppers and onions I baked also but put the in my bullet blender and then added them to sauce (fabulous)!

I just finished making this and it's in the canner right now. I did not get 7 qts of juice from this recipe. I did peel and core my tomatoes before cooking and used 27 lbs of tomatoes (approx 1/2 bushel). I used my food mill to to juice. I measured the liquid once the tomatoes, onions, & green pepper were cooked 2 1/2 hours and only got 4 1/2 qts of juice. I got creative and sieved the peelings one more time and got up to 4 3/4 juice and added 2 qts of tomato juice. The sauce is tasty, but a little thinner than I like.

This was an awesome recipe. Exactly what I was looking for. A little sweet and nice and thick. It made EXACTLY 19 quarts. This will be the only recipe I use from now on. Looking forward to some snowy winter nights to enjoy it.