Bottled Pizza Sauce

25-28 tomatoes
2 large onions
4 cloves garlic, minced
3 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon cracked pepper
!-3 Tablespoons sugar
2 Tablespoons parsley, chopped (I use dried)
1 Tablespoon oregano
1 Tablespoon basil
1 teaspoon rosemary
1 teaspoon celery seed
2 teaspoons salt
½ teaspoon summer savory (I can’t ever find this, so I don’t use it)

yield: 4-5 pints

1- Peel and puree the tomatoes

2- Mince the onion and garlic. (Garlic is super easy to peel if you microwave the individual cloves for 10-15 seconds. Then cut off the ends and it peels like a dream.)

3- Put olive oil in deep pan and sauté the onions and garlic until transparent, add the tomato puree and the rest of the ingredients. Stir well to blend and cook on low until mixture is reduced by 1/2, stirring occasionally.

I let it cook all day, then let it sit all night uncovered, then heat it back up in the a.m. and let it cook about 3-4 hours again. ( I hope this is safe). Then it is the consistency I like for canning. I have also let it cook down, then put it in the crock pot overnight on the lowest temp available. Then heat it back to boiling in the a.m. before bottling.

4- When sauce is done and nicely thickened, ladle into hot pint size jars. Hot water bath for at least 30 minutes.

I got this recipe from www.recipezaar.com