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1
Tomatoes may be dipped in boiling water, cooled and peeled, or may be washed and put through a food processor or blender with peeling on.
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2
In a large kettle, saute onions in olive oil until transparent (do not brown).
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3
Add tomatoes.
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4
Bring to boil; simmer, uncovered, for 20 minutes.
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5
Put through sieve or food mill. Return juice to kettle, adding remaining ingredients.
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6
Simmer, uncovered, 1 1/2 to 2 hours or until thick and mixture rounds on spoon (usually takes longer).
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7
Pour into hot pint or quart jars; adjust lids.
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8
Process in boiling water bath 20 minutes.
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9
Start counting time when water in canner returns to boiling.
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10
Makes about 10 pints.
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11
When ready to use, add 1 small can tomato paste per pint to 1 pound ground beef.
