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5 gallon bucket tomatoes, skinned and chopped
1/2 bunch celery, leaves and all, chopped
4 green peppers, chopped
4 red peppers, chopped
5 medium onions, chopped
7 heads garlic, chopped ( more or less to taste)
8 fresh sage leaves, chopped
handful fresh basil leaves, chopped
1 Tbls fresh Thyme
1 Tbls fresh chopped rosemary
1/4 cup fresh oregano
5 bay leaves
1 Tbls cumin
1/4 tsp cinnamon
1/8 tsp all spice
1/2 cup brown sugar
4 beef boullion cubes
celery salt to taste
fresh cracked black pepper to taste
1/8 cup lemon juice
Wash, scald and peel tomatoes, then place in a large cooker. Add rest of ingredients.
Do not cover. Simmer on low, or if you have a large enough crockpot, you can cook in that. I simmer mine for 12 to 24 hours, depending on the type of tomatoes you use, it may take the longer time. You want the mixture to reduce to about half the volume you started with. Taste when thickend to your desire, then you may want to add more herbs. After cooking for so long with fresh herbs, you may lose some of the taste and want to add more. I usually add about half of the amounts I added when starting the cooking.
You can either freeze this in freezer bags or pour into jars and process 20 min for pints or 25 for qts. I have done it both ways with basicly the same results.
TIP: When you reheat the sauce to use, if it is a little waterey, add a handful (more or less) of italian bread crumbs and they will absorb the water without changing the taste of the sauce. Add cooked hamburger, italian sausage, mushrooms, grated carrots or any ingredients you want when ready to use or add the additions from the start.
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