If you've been reading this blog for very long, you'll realize that I often make up recipes as I go along to fit the ingredients available.
I had 13 pounds of paste tomatoes from the garden that I needed to use. Pizza sauce was the answer! I washed them and cut them in half and put them in a heavy-bottomed kettle.
To that, I added:
1 cup apple cider vinegar
1/4 cup dried Italian seasoning
4 bay leaves
4 large garlic cloves, cut in half
1 teaspoon sea salt
2 pounds of onions, peeled and coarsely chopped
Here is all is together before cooking.
Altogether, it cooked for about 24 hours and had reduced to 1 gallon of sauce. I processed it in 1/2 pint jars. There are 16 of them: