Seasoned Tomato Sauce

Instructions

1. 1

   Sauté onion, carrots, celery and green peppers in olive oil until onions are limp and transparent.

2. 2

   Peel, core and chop tomatoes (you should have 4 quarts).

3. 3

   Add to vegetables and cook about 15 minutes.

4. 4

   Purée vegetables in a food processor, press through a fine sieve, or put through a food mill.

5. 5

   Add salt and cook sauce, uncovered, until thick (about 1 hour), stirring frequently to prevent sticking.

6. 6

   The final consistency should fall halfway between juice and paste.

7. 7

   Quickly ladle into clean, hot jars, leaving 1/2-inch headspace; seal.

8. 8

   Process in boiling water bath 45 minutes.

9. 9

   Yields about 4 to 5 pints.