|6 cloves||garlic, minced|
|1 cup||chopped onions|
|1 cup||green bell peppers, chopped|
|4 tbsp||parsley, minced|
|2 tsp||black pepper|
|½ cup||brown sugar|
Remove tomato skins and cores. Cut into quarters and boil in a large uncovered pot for 20 mins. Press
through a sieve or food mill.
In a heavy sauce pan or cast iron skillet sauté the garlic, peppers and onions in the oil until tender.
Combine with tomatoes and remaining spices and bring to a boil.
Simmer uncovered until thick enough for serving. Volume will be reduced by almost half.
Stir often to prevent sticking.
Pack hot sterilised jars with hot prepared tomato mixture, leaving 1 inch head space. Remove air bubbles and wipe the rim, then seal.
Process for 30 mins in canner.
Makes 3 ½ litre cans