Ingredients:

25 pounds tomatoes

4 large green peppers, seeded

4 large onions, cut into wedges

4 cans (6 ounces each) tomato paste

1 cup canola oil

2/3 cup sugar

1/4 cup salt

8 garlic cloves, minced

4 teaspoons dried oregano

2 teaspoons dried parsley flakes

2 teaspoons dried basil

2 teaspoons crushed red pepper flakes

2 teaspoons Worcestershire sauce

2 bay leaves

1 cup plus 2 tablespoons bottled lemon juice

Directions:

1. In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes.

2. In a food processor, cover and process green peppers and onions in batches until finely chopped.

3. In a stockpot, combine the tomatoes, green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaves.

4. Add 2 tablespoons lemon juice to each of nine hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner.

Bon Appetit!