INGREDIENTS

25 pounds tomatoes (about 80 medium)

4 large green peppers, seeded

4 large onions, cut into wedges

2 cans (12 ounces each) tomato paste

1/4 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

In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, 1 at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot.

Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally.

Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding or removing hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.