I grew tomatoes this summer and towards the end of the season I picked, skinned and froze seven one gal bags full of roma tomatoes.
I'm going to make them into sauce today and I need some help on the ratio of onion, garlic, basil and salt and pepper.
I think this will turn into fifteen-seventeen quart jars, correct me if I'm off .I weighed a few bags this morning and they look to be about seven pounds a bag. I've only made sauce a few times in the past and I think I figured one half medium onion, two cloves of garlic and a quarter cup of fresh basil per jar. As far as salt and pepper I just kind of guessed as I cooked and added right up to the end which is obviously not the correct way of doing it.
So what do you say? Am I off on the amount this will produce which will also put me off on my ratio of onions and such. I want this sauce to be on the fresher side meaning not cooked all day into a thick gravy.
Thank you in advance.