email this pageIngredients
22 cups roughly chopped, peeled, cored and
seeded tomatoes
4 cups chopped portobello mushrooms
3 cups diced onion
2 cups chopped basil
12 garlic cloves, minced
36 ounces tomato paste
2½ cups red wine
3 tablespoons sugar
2 tablespoons dried Italian seasoning or oregano
2½ teaspoons salt
5 bay leaves
Pepper
Instructions
seeded tomatoes
4 cups chopped portobello mushrooms
3 cups diced onion
2 cups chopped basil
12 garlic cloves, minced
36 ounces tomato paste
2½ cups red wine
3 tablespoons sugar
2 tablespoons dried Italian seasoning or oregano
2½ teaspoons salt
5 bay leaves
Pepper
1. Combine all ingredients in large pot over high heat and bring to a boil. Boil 15 minutes; reduce heat and simmer 15 minutes. Bring back to a boil, and begin ladling into sterilized jars. Place sealed jars into boiling water for 30 minutes. Let cool 24 hours. Makes 10 quarts.
Recipe by Jeanette Hurt, Relish Entertaining, "Girls Night In," Sept. 2007
Nutritional Information
Recipe by Jeanette Hurt, Relish Entertaining, "Girls Night In," Sept. 2007
Per ( 1⁄2-cup) serving: 20 calories, 0g fat, 1g prot., 6g carbs., 1g fiber, 85mg sodium
