Ingredients:

  • 25 lbs Roma or Paste tomatoes, cored
  • 2 tbsp bottled lemon juice
  • 2 cups yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1 tbsp kosher salt
  • 2 tbsp dried basil
  • 1 tsp black pepper

Instructions:

  1. Cut a small 'X' in the bottom of each tomato. Drop them into boiling water for 30–60 seconds until the skins crack, then immediately plunge them into an ice bath.
  2. Slip the skins off with your fingers and remove the remaining core.
  3. Run the peeled tomatoes through a food mill to remove seeds and skins, resulting in a smooth, thick puree.
  4. In a large pot, heat olive oil over medium heat. Add diced onions and sauté until translucent and soft. Stir in minced garlic and cook for another 60 seconds until fragrant.
  5. Pour in the milled tomato puree. Stir in salt, pepper, and dried herbs.
  6. Bring to a low boil, then reduce heat to a simmer. Let it cook uncovered for about 30–45 minutes until the sauce thickens.
  7. Stir in the bottled lemon juice or citric acid to ensure canning safety.
  8. Sterilize canning jars in boiling water.
  9. Ladle the hot sauce into jars, leaving exactly 1/2 inch of headspace at the top.
  10. Run a bubble remover tool around the inside of the jar to release trapped air.
  11. Wipe the rims clean, center the lids, and screw the bands until finger-tip tight.
  12. Process in a water bath canner for 35 minutes or a pressure canner for 15 minutes at 11 lbs of pressure.
  13. Remove jars and let them sit undisturbed for 24 hours to ensure a proper vacuum seal.