Seasoned Tomato Sauce From Complete Book Of Small-Batch Preserving
12 cups chopped ripe tomatoes, unpeeled
1 cup chopped onion
2 cloves garlic, minced
2 tbsp chopped fresh oregano or 1 tsp dried
1 tsp white sugar
1/2 tsp freshly ground black pepper
2 bay leaves
2 tbsp red wine vinegar or lemon juice
1/2 tsp pickling salt
Combine tomatoes, onion, garlic, oregano, sugar, pepper and bay leaves in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, stirring occasionally, for 1 1/4 hours or until very thick. Press through a food mill or coarse sieve; remove and discard seeds and skins. Add vinegar and salt to pulp.
Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of rim (headspace). Process for 35 minutes for half-pint and pint jars.
Make about 7 cups.