1. Place tomatoes in large saucepan and boil for 25 minutes uncovered. Allow cooling slightly then running through a food mill or sieving to remove skins and seeds. 2. In a large skillet, heat olive oil and saute onions, garlic and mushrooms until tender. Place the sauteed vegetables in a stockpot, add tomatoes and remainder of ingredients and bring to a boil. Lower heat and simmer, uncovered for approx 25 minutes, stirring frequently to avoid burning. Ladle into jars leaving 1 inch headspace. Cap and seal. Place in canner with 2 to 3 inches of hot water. 3. Process for 20 minutes/high pressure setting, after venting. ---------------------------------------------------------------------------
Nutrition
Ingredients
