I do several batches of this every year.
6 Quarts Roma Tomato Juice, cook until hot
2 C. Chopped Onions
6 Garlic CLoves Crushed or 3/4 tsp. garlic powder
6Tb. Parsley Flakes
2 Tb. Oregano
1 1/2 tsp. Anise Seed
1/4 C. White Sugar
Simmer when the onions begin to look transparent . Add two large cans of tomato paste and simmer a 1/2 hr. Pressure can at 5lb pressure for 8 minutes.
NOTE: You can also use tomato juice from regular tomatoes, you need to start with 12 Quarts of Tomato Juice and cook the tomatoes down to half, 6 quarts. I just found by experimenting, that Roma Tomato Juice is much thicker and you don't have to simmer it down. This will end up being the consistency of Ragu Spaghetti Sauce. We use it for goulash and lasagna also
Thumb of Michigan
Fighting For a Cure.
In Loving Memory of Kathleen Ollila.
ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.