Pizza Sauce

Begin by blanching the tomatoes by dropping them in a pot of boiling water for 60 seconds. Immediately remove them from the water using a slotted spoon and peel off the skins. Blend or process the tomatoes to your desired consistency, and add them to a large stockpot, or 2 large pots. Chop, dice, or process the onions and peppers, and add to the pot. Heat it up and let it simmer for 1 hour, stirring occasionally. If the sauce needs to reduce further, simmer an additional hour. Add the remaining ingredients and simmer, stirring often, for 1 more hour.

Remove the bay leaves. Ladle hot sauce into clean, warm, sterilized pint-size canning jars. Place clean, boiled lids on top and seal tightly. Let set on the counter for 24 hours. If any do not seal, store in the freezer.

This recipe makes about 25 pints.