For the life of me I cannot find the answer to this in a search. Can I make this recipe using tomatoes that were ran through a food mill? I would think so, but that might change the texture too much so I thought I would ask.
I also was going to make this in quarts, and I wanted 7 quarts, so I would going to triple it, or whatever that would take. I need something to replace all those jars of sauce my husband buys.
I like this recipe because it is simple, and doesn't have so many ingredients, but if I have to peel and chop those tomatoes by hand for the amount I want, then the deal is off.
For your reference, here is the recipe.
Chunky Basil Pasta Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg)
1 cup chopped onion -- (250 mL)
3 cloves garlic -- minced
2/3 cup red wine -- (150 mL)
1/3 cup red wine vinegar (5 % strength) -- (75 mL)
1/2 cup chopped fresh basil -- (125 mL)
1 tablespoon chopped fresh parsley -- (15 mL)
1 teaspoon pickling salt -- (5 mL)
1/2 teaspoon granulated sugar -- (2 mL)
1 6-oz/156 mL) can tomato paste
Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.
Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pin (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB.
Yield:
"8 cups"
digdirt2
readinglady
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