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Canned pizza sauce
Cook 1/2 bushel of tomatoes for 2-1/2 hours until soft, then press juice from resulting product.

Cook the second half of the bushel of tomatoes until tender, then run through a Fabio Leonardi tomato mill for paste.

Boil juice and spices until thick. Add 12 ounces tomato paste, optional (for thicker sauce). Bring to boil. Put in jars and adjust lids. Place in pressure cooker for 5 minutes at 5 pounds of pressure. Makes 18 to 20 pints.
Ingredients
1 bushel tomatoes
3 lb. onions
4 green peppers
1 1/2 tsp. red pepper (optional)
2 c. vegetable oil
2 tsp. basil
2 tsp. oregano
1 1/2 c. sugar
2 tsp. parsley
6 bay leaves
1/2 c. salt
2 tsp. garlic salt
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