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Italian Pasta Sauce

  • 20 to 24 large tomatoes (about 10 lbs)
  • 3 medium onions, chopped fine
  • 4 cloves garlic, chopped fine
  • 3 tablespoons olive oil
  • 2 tablespoons basil
  • 2 tablespoons oregano
  • 2 tablespoons Italian seasoning
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • Bottled lemon juice or citric acid

Peel, core, seed and coarsely chop tomatoes [you can leave seeds in and process lightly in the food processor-this works] peel and finely chop onions and garlic in a large 6 qt. Dutch oven, cook onions and garlic in olive oil until tender, but not brown add tomatoes and spices and simmer 1 hour, stirring occasionally at this point puree mixture IF you didn't put in food processor to begin with, return sauce to saucepan [or continue cooking] and cook UNCOVERED over medium heat until sauce thickens, stirring frequently to prevent burning on bottom this will take another 1/2 to 1 hour Add 1 tablespoon lemon juice or <-tsp. citric acid to EACH HOT mason pint jar ladle HOT sauce into hot canning jars to within <-inch below rim wipe jar rim clean place lid on jar and tighten band, just until a point of resistance is met process 35 minutes in a boiling water canner Yield: about 4 to 5 pints NOTE: In canner fill about 1/2 full of water and bring to a boil, THEN submerge filled jars Be sure water is 1 to 2-inches ABOVE the jar lids AFTER water resumes boiling, THEN start timing, NOT BEFORE. NOTES : To use, brown some hamburger and add sauce to browned, finely chopped hamburger, and simmer about 20 minutes; serve over spaghetti.

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