Yield: 13 cups
8 lbs fresh tomatoes
2 large sweet onions, chopped
6 cloves garlic, chopped
1 6 oz. can tomato paste
1/4 C white wine vinegar
2 Tbsp sugar
1 1/2 Tbsp dried Italian seasoning
1 Tbsp kosher salt
1 tsp freshly ground black pepper
1/2 C chopped fresh basil
1 Tbsp fresh thyme leaves
Cut a small "X" in bottom of each tomato. Bring 8 qt. water to a boil in a large stockpot.
Add tomatoes. Boil 30 to 60 seconds or until peel begins to separate from tomato flesh.
Remove with a slotted spoon. Rinse immediately with cold running water, or plunge into ice water, to stop the cooking process. Drain.
Peel tomatoes, discarding skins.
Cut tomatoes in half, and gently squeeze to remove seeds.
Coarsely chop tomatoes.
Mix onions, garlic, tomato paste, vinegar, sugar, Italian seasoning, salt, pepper, and chopped tomatoes in a 7 qt. crock pot.
Cook on high for 4 to 5 hours, or until tomatoes have broken down and are very soft.
Cool for 20 minutes.
Stir in basil and thyme.
Process mixture with a handheld blender until smooth, or process mixture, in batches, in a food processor or blender.
Season with salt and pepper.