5 Pounds Roma Tomatoes (Cored, blanched & peeled)
8 Tomato Puree (28 Ounce Cans)
5 Cups Water
18 Ounces Tomato Paste
2.5 Pounds Sweet Onions (Medium Dice)
1 Pound Green Peppers (Medium Dice)
1 Pound Red Peppers (Medium Dice)
1/2 Pound Garlic (Minced)
2 Cups Sugar (White)
1 Cup Italian Blend
1/8 Cup Salt (Kosher)
1/8 Cup Pepper (Black) *Optional
Preparation
Step #1 Add olive oil to 14 quart stockpot and turn stove on to medium heat. Once up to temperature, add cut onions & peppers. Cook until soft, but not browned. Add garlic and cook 15 additional minutes. Stir frequently.
Step #2 Open up and add cans of tomato puree, peeled tomatoes, water, sugar, Italian blend, salt, and black pepper if desired. Stir & mix well. Reduce heat to low. Cook for 5 hours stirring every 20-30 minutes and making sure sauce does not stick to the bottom of stock pot.
Step #3 After 5 hours of cooking & stirring over low heat, add tomato paste. Cook & stir for an additional 60 minutes. Serve & enjoy. Additional sauce may be canned/bottled for future use.
*Makes 10-12 Quarts of Sauce*
