Roasted Tomato Pizza Sauce

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Basil, fresh leaves
  • 4 Bell peppers, large
  • 1 Of garlic, bulb
  • 2 Onions, peeled and cut into quarters, Large
  • 1/2 cup Oregano, fresh
  • 10 lbs Tomatoes, ripe

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 4 tsp Salt

Found on homespunseasonalliving.com

Ingredients

• 10 Pounds Ripe Tomatoes, cut large tomatoes into quarters, small ones in half
• 1 Bulb of Garlic, separated into individual cloves and peeled
• 4 Large Bell Peppers, cut into quarters, seeded and cored
• 2 Large Onions, peeled and cut into quarters
• 4 teaspoons Salt
• 1 Cup Fresh Basil Leaves, chopped
• 1/2 Cup Fresh Oregano, chopped
• 1 teaspoon Ground Black Pepper

Directions

• Preheat oven to 450 degrees. Place tomatoes, garlic, and bell peppers onto rimmed baking sheets. Use two sheets or shallow roasting pans. Place in preheated oven and roast 30-40 minutes or until vegetables are soft and tomato skins blister. Remove from oven and drain off extra water. Place vegetables in a blender or food process and purée until smooth. Pour the sauce, herbs, salt, and pepper, into a slow cooker. Leave the lid off and turn the cooker onto low. Cook, stirring occasionally, until the sauce is thick almost paste like. Pour the hot sauce into jars, leaving 1/2 inch headspace. Put on lids and rings. Process at 10 pounds of pressure (adjusting for elevation) for 35 minutes.