8-9 pounds of ripe Roma tomatoes
3 green bell peppers
3 yellow onions
8 garlic cloves
Blanch the tomatoes after first slicing a small cut into each tomato. The cut makes peeling them easier. Blanch them until the water boils and that's long enough. Then put them into a sink full of cold water.
Peel them and throw away the peelings. Cut them into pieces as best you can and save all the juice.
You should end up with a gallon of tomatoes that are cut up and skinned and some juice.
Cut up your garlic, onions, and peppers and put them into a large pot with the tomatoes & juice.
I add a tablespoon of sweet basil and 1/2 teaspoon of mexican oregano. (optional)
Cover and simmer for two hours and then put into quart mason jars. Then boil them in a home-canner for 5 minutes..
I can a lot of sauce like the way I described above.
Later when I open a quart of sauce...I'll add 1 lb. of browned ground beef, a small can of tomato paste, and a small can of mushrooms from the store. It's way better than anything you can buy. Grow some Roma tomatoes next year and try it.