Time: 3 hours   4-6 pints  From: Stocking Up  Can or Freeze

5 lbs. plum tomatoes (about 25)
2 tbsp. EVOO
2 onions, chopped
4 garlic cloves, crushed
5 tbsp. green pepper, chopped (1 sm. pepper)
2 tbsp. parsley
2 tsp. basil
2 tsp. oregano
1 bay leaf
1 tsp. thyme
1 tsp. tarragon
1 tbsp. salt
Pepper
Water
¼ cup lemon juice

Don’t start process water for hot, not boiled , jars until the tomatoes start cooking.

Loosen tomato skins by plunging tomatoes into boiling water for 1 min. then run them under cold water. Remove skins. Cut into chunks and seed.

Saute onions and garlic in EVOO in lg. SS pot until onions are soft. Blend them in the blender and immediately add half the tomatoes and blend together. Pour into lg. SS pot.

Cut the pepper into chunks and seed. Liquefy in the blender and immediately add the remaining tomatoes. Pour into the SS pot and heat to simmer. Add the rest of the ingredients except the water. Simmer for 1 hour or longer, stirring occasionally. If it boils down too far, add water.

To can: Pour hot into hot jars, leave ¼” headspace. Process in boiling water bath for 45 mins.

To freeze: Pour into freezer containers. Label. Freeze.