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Ingredients: 1 pepper black 1/6 Ounce(s) salt 2 bay leaves 1/2 Ounce(s) parsley flakes 1 1/2 rubbed oregano leaves 1/4 Ounce(s) rubbed basil leaves 4 Pound(s) minced garlic 2/3 finely chopped green bell pepper 2 finely chopped onion 5 (10 pounds) tomato 1/2 red pepper flakes Directions: Wash, squeeze out seeds and chop tomato (5 qt measured after squeezing). Add remaining ingredients and simmer until tender. Strain through colander only for a couple minutes, (SAVE THIS CLEAR JUICE). Press through food mill a little at a time, saving pulp in a bowl. Add a little of the clear juice to the pulp, process thru cusinart, pulsing to chop into smaller pieces. Press through food mill again. Pour remaining clear juice into same large pot that was used to cook sauce and simmer OPEN on med heat until reduced to a syrupy consistincy. Mine reduced from 2 1/2 to 3 cup to around 1/2 to 1/3 cup. Add this to the sauce and stir. Place jars into microwave with 1/2" water in the bottom to sterilize jars. Boil lids 5 min. Pour sauce hot into hot jars, place lid on top and screw ring until tight. Yield 5 Pint. Process in hot water 35 min.
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