Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 lb Tomatoes
(quartered
5 lg Onions -- chopped
10 Celery ribs with leaves
(chopped
10 Cloves garlic -- minced
1 bn Fresh parsley -- chopped
10 Sprigs fresh oregano --
Chop
10 Sprigs fresh thyme -- chop
2 Bay leaves
1/2 tb Black peppercorns --
Crushed
20 Whole cloves
3 tb Salt

Simmer everything together, mash the tomatoes a little, for about an
hour; stirring occasionally.
Puree the sauce in a blender or food processsor in small batches to
fit your container. Return mixture to pan over very low heat, simmer,
stirring occasionally until the mixture is reduced by half and very
thick. (Several hours) Spread the mixture 1/2 inch thick on
cookie sheets and put out in the sun. As it starts to dry, cut
through the paste in a crisscross pattern, allowing air to penetrate
as much as possible.
Protect the paste from insects with a storm or screen window, a
piece of cheesecloth, or netting. A day or two of hot sun will dry
the mixture to where you can scrape it off the cookie sheets and form
into nonsticky small balls. Oven drying: 140~ about 7 hours
Dehydrater: until you can form into nonsticky balls Let the balls dry
a day more at room temperature, and store them in a tightly lidded
jar. To use, dilute with a little boiling water or stock and use
soups and sauces.

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