Ingredients
2 Med onions, chopped
8 cloves garlic, minced
1/4 C olive oil
2 28 oz cans of tomatoes (I use my 750ml home canned tomatoes)
1 6oz can of tomato paste
1/2 tsp oregano
1 Tbsp basil (or 1/4 C fresh)
2 bay leaves
1/2 tsp thyme (optional)
salt & pepper to taste

Directions
1. Heat oil in medium size pot on medium heat. Add onions and saute until soft, about 5 min.
2. Add garlic, saute 1 min.
3. Add tomatoes, paste & remaining ingredients, bring to boil and reduce to simmer. Simmer for 10-15 minutes. Serve
4. If desired, blend to make smooth with food processor or immersion blender (I like to do this as I use my sauce for pizza sauce on my pizza)

Ingredients
5 lbs fresh tomatoes, peeled and seeded (see notes 1)
3 medium onions, diced
8 garlic cloves, minced
1 carrot, divided
1/4 cup olive oil
1/3 cup fresh basil, finely chopped
1 sprig fresh thyme leaves or 1/2 tsp dried thyme
1 sprig fresh oregano or 1 tsp dried oregano
2 bay leaves
2 sprigs fresh parsley or 1 tsp dried parsley
1 tsp sea salt
1 Tbsp honey (optional)

Directions
1. Peel & seed tomatoes, dice and allow to drain over colander for 10 min.
2. Chop the onion, mince the garlic and grate half of the carrot
3. Pour the olive oil into a large stockpot over medium heat. When hot add the diced onions and saute for 5 min.
4. Add the garlic and grated carrot and saute for 2-3 min longer or until onions are translucent and tender.
5. Add the tomatoes, basil, oregano, thyme, bay leaves, parsley and sea salt. Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
6. Add carrot piece for the last 30 min to absorb acidity.
7. Remove sprigs of herbs, bay leaves and piece of carrot.
8. Optional: use an immersion blender or food processor to puree sauce until smooth.
9. Use fresh or store in the refrigerator up to 1 week. I usually place in jars and freeze it until needed.

Notes
(1) To peel fresh tomatoes place in boiling water for 10-30 seconds, then drop in an ice bath. The skin will peel off. Scoop out the seeds and dice as desired.

Ingredients
5 lbs fresh tomatoes (8 C puree)
2/3 C finely chopped onion
2/3 C finely chopped celery
1/2 C finely chopped carrot
1 green pepper, finely chopped
4 garlic cloves, minced
4 T lemon juice
4 tsp salt
2 Tbsp sugar
2 Tbsp oregano
2 Tbsp basil
1/2 tsp fresh ground black pepper
1/4 – 1/2 tsp crushed red pepper
1/2 C fresh chopped parsley (preferable Italian parsley) (optional)

Directions
1. Peel, core, seed and chop tomatoes. Drain well in colander. Puree pulp in food processor, measure. (1)
2. Finely chop onions, celery, carrots, peppers and garlic.
3. Place in large pot, add tomatoes & bring to a boil. Boil covered for 5 minutes. until vegetables are tender.
4. Stir in lemon juice, salt, pepper, crushed red pepper & herbs. Boil hard, stirring, until desired consistency. (I then puree as I like my pasta sauce smooth rather than chunky)
5. Place Snap Lids in boiling water, boil 5 min to soften sealing compound.
6. Ladle into sterile jars (2) with 1/2″ head space. Wipe jar rim removing any stickiness. Center Snap Lid on jar, apply screw band until finger tight.
7. Process in boiling water bath for 35 minutes for pints, 45 minutes for 1L.
8. Remove jars, cool 24 hours, check jar seals (sealed lids curve downwards). Remove screw bands, store separately. Wipe & label jars and store in cool, dark place.

Notes
IMPORTANT: do not alter ingredients or quantities as it is important to maintain the same acidity per jar for safe canning.
(1) To peel fresh tomatoes place in boiling water for 10-30 seconds, then drop in an ice bath. The skin will peel off. Scoop out the seeds and dice as desired.
(2) I put clean jars on a cookie sheet in oven at 175 degrees for 20 min to sterilize. I usually leave jars in until ready to fill, ensuring I do not touch the inside of jar when removing from oven.