4 dozen of a Meaty Tomato (like a Roma Tomato) 3 Sweet Red Peppers, chopped 2/3 cup Onion, chopped 2 Bay Leaves 3 tablespoons Basil Leaves, chopped 1 ½ teaspoons Oregano 1 tablespoon Salt 2 cloves Garlic, chopped Honey (for a sweeter paste)
Clean your Tomatoes, than blanch and remove the skin. Combine Tomatoes, Red Peppers, Onions, Bay Leaves, Basil, Oregano, Salt, and Honey (if desired) in a large stock pot to cook slowly for 1 hour. After the hour, press through a fine sieve. Add the Garlic and continue to cook for another 2 and half hours or until thick enough to keep its shape on a spoon. Be sure to frequently stir so it won’t stick or burn. Strain through a sieve again, and while it’s still hot pour into ½ pint canning jars. Leave ½ inch head-space and process in a water bath for 45 minutes.