12 cups chopped ripe tomatoes (Roma tomatoes give thickest results)
1 cup chopped onion
3 cloves fresh garlic, minced
3 tbsp chopped fresh oregano or 1 1/2 tsp dried
1 tbsp EACH fresh basil and celery (or 1/2 tsp dried)
2 tsp sugar
1/2 tsp black pepper
2 bay leaves
2 tbsp lemon juice
1/2 tsp salt
Combine tomatoes, onion, garlic, oregano, sugar, pepper and bay leaves in a large stainless steel pot and bring to a boil over high heat, reduce heat and boil gently uncovered untl very thick (about 1 1/4 hours), stirring frequently. Press through a food mill or coarse sieve to remove seeds and skins. Add lemon juice and salt.
Remove hot jars from canner and ladle sauce into jars to within 1/2 inch headspace. Process in boiling water bath for 35 minutes for half-pints or pints from reboil. Makes 4 cups.