Canning Marinara Sauce

I found this recipe online years ago, but I don't recall where. It's a lot of work, but if you want to use your fresh garden tomatoes this is a great way to do it. Then the next time you make mozzarella sticks or breadsticks the marinara sauce is already done.

• Ready In: 2 hrs
• Serves: 64
• Yields: 8 pint jars

Ingredients

• 1 1⁄4 cups  finely chopped onions
• 1 1⁄2 cups  finely chopped celery
• 1  cup  finely chopped carrot
• 1⁄2 cup olive oil
• 1  teaspoon  minced garlic
• 8  lbs  ripe tomatoes, peeled, seeded and chopped
• 1  teaspoon sugar
• 1  bay leaf
• 1  teaspoon dried basil
• 1  teaspoon oregano
• 1  teaspoon marjoram
• 1  teaspoon salt
• 1  teaspoon pepper

Directions

1. In a large pot cook onion, celery, and carrots in oil until tender (around 20 minutes).
2. Stir a few times and add garlic.
3. Cook for 2 more minutes.
4. Add tomatoes, sugar, and pepper and stir.
5. Put through a food mill if you would like a smoother sauce or whirl in a food processor.
6. Add remaining seasonings except salt and cook to desired consistency.
7. Add salt and remove bay leaf.
8. Pack into hot clean jars leaving 1/2 inch head space.
9. Process for 45 minutes (altitudes up to 1000 feet).
10. Yield depends on how much you cook it down, but it will make approximately 8 pint jars.