|I had 10 lbs in just Roma's!|
Add the juice/ puree to a mondo sized non-reactive stockpot. It will be a bit frothy at first and that is ok.
I had a total of 35 cups of juice/puree (1st batch).
Let this cook down by at least 1/3 before adding anything. Be certain to stir, scraping sides and bottoms to avoid any of the sauce burning.
Once the liquid had concentrated I added...
24 ounces of a really good commercial or home-canned tomato paste (natural thickener and flavor enhancer)
1 c. of lemon juice (to acidify)
1/8 c. sugar (to offset any bitterness)
2 bay leaves
2 tablespoons salt
1 1/2 tablespoons black pepper
4 tablespoons garlic powder
4 tablespoons onion powder
2 tablespoons parsley
2 tablespoons oregano
1 tablespoon Hungarian paprika
1 tablespoon dry mustard
2 teaspoons cayenne pepper
2 teaspoons nutmeg
(I don't add basil or thyme because I have family members with allergies)
Let this cook for a minimum of 30 minutes.
REMOVE THE BAY LEAVES!!
The reason I wait until the last 30 minutes to add the herbs and spices is they can become bitter when exposed to prolonged heat. Also if using fresh herbs cut the amounts in half as to what is listed (or what suits your taste).