Recipe Instructions:
15 - 16 pounds tomatoes, preferably organic, of variety of your choice
1/2 cup olive oil
6 cloves of garlic, finely chopped, or more to taste
4 bay leaves
kosher or sea salt to taste
Directions
Cut tomatoes into quarters, cut out dark or bad spots and run through Vitamix of food processor. (I prefer my Vitamix because it is faster and held larger volume.)
Run tomatoes through food mill, with small or medium screen and place in large stock-pot.
If your knife skills are like mine, questionable, run garlic through food processor.
In stock pot holding tomatoes, add garlic, olive oil and salt. Simmer, uncovered, until you have the consistency you want. (I simmered for about 12 hours.)
Either cover and store in a glass jar in refrigerator, lasts for several months. Or freeze on parchment or wax paper on cookie sheet in about 2 tbsp amounts. When frozen place in plastic bag and use when needed
