Step 1….washing and cutting off the ugly parts.
So to my pot of tomatos I added….
2 whole diced onions, 3 chopped and sliced bell peppers, yellow crook neck squash, zucchini, 14 cloves of garlic sliced very thinly, lots of fresh basil leaves, italian seasoning, pepper, 1/4 cup olive oil, salt, 1/3 cup parmesan romano dry cheese, large can of tomato paste to thicken, along with 3 teaspoons of sugar….to handle acid.
Let simmer on very LOW heat for a LONG time….
This you can pour into Ball quart glass canning jars for later use.
P.S. JUST NOW READ THAT IF YOU USE OIL IN THE RECIPE YOU SHOULD FREEZE INSTEAD OF USING JARS! I will use freezer bags, on the majority, but want to give some in jars. I guess it’s suppose to cut down on the chance of botulism.