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making tomato sauce, but it you wish to serve them whole, you may want to reduce the cooking time a bit.
Barbara Jolly makes i tomato-veeetable puree tha she found in the Ball Canning Book. She cooks tomatoes, onions, peppers, celery and carrots together before pureeing and canning. She has a pureeing machine, but a food mill, food processer or blender would probably do the trick. Barbara uses these proportions:
11 quarts tomatoes
1 quart onion
1 quart celery
1 quart peppers
Bay leaf, salt and pepper, basil to taste.
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