Italian Seasoned Tomato Sauce

This is a good basic sauce to can and use in your recipes. It needs to be followed exactly to insure safety . Adding extra ingredients will make it unsafe to can. This is from the Ball Blue Book.

• Ready In: 2 hrs 35 mins
• Serves: 4
• Yields: 4 pints

Ingredients

• 10  lbs tomatoes
• 3  onions, finely chopped
• 4  garlic cloves, minced
• 3  tablespoons olive oil
• 1  tablespoon dried basil
• 1  tablespoon oregano
• 1  tablespoon  italian seasoning
• 1  tablespoon salt
• 1  teaspoon crushed red pepper flakes
• 1  teaspoon black pepper
• 1  teaspoon sugar
•  bottled lemon juice or   citric acid

Directions

1. Wash tomatoes; drain.
2. Peel, core and cut into small pieces; set aside.
3. Sauté onions and garlic in olive oil in a large saucepot. Add tomatoes and
4. seasonings
5. Simmer about 2 hours, stirring occasionally.
6. Press mixture through a sieve or food mill; discard seeds.
7. Cook pulp in a large, uncovered saucepot over medium-high heat until
8. sauce thickens, stirring to prevent sticking.
9. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar.
10. Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace.
11. Wipe jar rim clean.
12. Place lid on jar with sealing compound next to glass.
13. Screw band down evenly and firmly just until a point of resistance is met.
14. process 35 minute in a boiling water bath canner.