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  • Tomato Sauce For Canning
    Recipe in memory of my Great Aunt Elena Vento
    • 1 bushel tomatoes
    • 2 cup sugar
    • 1 cup salt
    • 2 lb. onions, cut small
    • 1/2 to 3/4 cup oregano
    • 1 head garlic, cut up
    Wash and cut tomatoes into small quarters leaving the skin in tact. Place all the ingredients in 1 or 2 extra large pots and mix together. Bring to a boil, then lower heat. Cook for 1 1/2 hours after boiling. Using a vegetable strainer, strain and add 1 gallon tomato paste and 1 quart oil. Add parsley and basil to taste (1/2-1 cup). Bring to boil, lower heat and allow to cook for 2-2 1/2 hours depending on the desired thickness. Can or freeze as desired.

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