Ingredients
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10-11 lbs. tomatoes, (I used a mixture of Patio, Beefsteak and Roma)
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2 Tbl. EVOO (extra virgin olive oil)
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2 large red ripe cubanelle peppers, chopped
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1/2 cup coarse crushed fresh-dried basil leaves
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2 Tbl. fresh-dried oregano leaves
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2 tsp. garlic salt
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1 1/2 tsp. garlic powder
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1 1/4 tsp. real honey
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1 tsp. coarse ground black pepper
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1/2 tsp. crushed red pepper flakes
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1/4 tsp. chipotle powder
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1/4 tsp. paprika
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1/4 tsp. onion powder
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1/2 tsp. finely grated parmesan cheese, (ok to sub "green can" kind)
Instructions
Wash tomatoes, remove stems, and with a sharp paring knife, make an "x" through stem end.Get a large pot of water boiling, reduce to a simmer. Carefully scald tomatoes in batches, a few minutes each, and let cool a little. When cool enough to handle, remove skins, slice in half and scoop out goop and seeds.Dump out hot water and rinse pot. Place tomatoes, and rest of ingredients, into pot. Bring to a boil, reduce heat to a medium simmer, and reduce sauce until very thick, stirring as needed especially near the end when it's getting very thick. (*This will take 1 to 2 hours depending on your tomatoes, how hard you simmer, and how thick you like your sauce.)Let cool a little, ladle into jars or freezer containers leaving a 1" headspace at the top for expansion when freezing. Let cool to room temp.Place on lids and freeze.
