Anita Gibaldi, certified senior master gardener teaches members how to can vegetables at the Essex Environmental Center. She claims this is the best tomato sauce recipe in the world and is easy to can.
olive oil to cover bottom of pot
2 large onions, diced
4-5 cloves garlic
11-12 pounds plum tomatoes, cored and cut into eigths
1 tablespoon sugar
1 tablespoon salt
1-2 tablespons dried Italian seasoning
chopped fresh basil, oregano & thyme
cover bottom of a heavy bottomed stock pot with olive oil. Over low flame add onions to hot oil. Cover pot and cook until translucent without browning. stir occcasionally.
add garlic and stir. Add tomatoes, stir. Add sugar, salt, seasoning & herbs. bring to a boil and turn the flame to low stirring occassionally. Cover loosely, letting some steam evaporate. Cook for 3 hours. When tomato pieces have fallen apart, strain through food mill into another pot. Pour hot sauce into steralized jars, secure lids and process in a boiling water canner.