Tomato Bounty Salsa

• 9 pounds yellow tomatoes (25 to 30 medium)
• 4 medium onions, finely chopped
• 2 cans (6 ounces each) tomato paste
• 1 large sweet red pepper, finely chopped
• 3/4 cup white vinegar
• 4 jalapeno peppers, seeded and chopped
• 4 garlic cloves, minced
• 3 teaspoons salt
• 1/2 teaspoon pepper

1. In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop.
2. In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until desired thickness, about 20 minutes. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.

yellow tomatoes, onions, tomato paste, sweet red pepper, white vinegar, peppers, garlic, salt, pepper

Taken from www.tasteofhome.com/recipes/tomato-bounty-salsa/ (may not work)