Tomato Sauce
8 lbs tomatoes
1 cup chopped green pepper
1 medium onion, chopped
1 tsp sugar
1 tsp celery seed
1/4 tsp cayenne pepper
2 tbsp white vinegar
1 tsp salt
Wash tomatoes, remove stem ends and cores. Cut into quarters. Let tomatoes stand in
colander to drain off excess liquid. In 8-10 quart kettle or Dutch oven, combine
tomatoes, green peppers, chopped onion, celery seed and cayenne. Bring to a boil;
cook 40-45 minutes, stirring occasionally. Put tomato pulp through food mill or coarse
sieve. Add white vinegar, sugar and salt to the tomato puree. Return the puree to the
kettle. Bring to a boil; simmer until mixture reaches desired consistency (approx.
30 minutes.) Stir sauce often. Pour hot tomato sauce into hot jars, leaving 1/2"
headspace. Adjust lids. Process in boiling water bath (pints) for 10 minutes.
Makes 2 pints.
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