1. Wash tomatoes; drain. 2. Peel, core and cut into small pieces; set aside. 3. Sauté onions and garlic in olive oil in a large saucepot. Add tomatoes and 4. seasonings 5. Simmer about 2 hours, stirring occasionally. 6. Press mixture through a sieve or food mill; discard seeds. 7. Cook pulp in a large, uncovered saucepot over medium-high heat until 8. sauce thickens, stirring to prevent sticking. 9. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. 10. Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. 11. Wipe jar rim clean. 12. Place lid on jar with sealing compound next to glass. 13. Screw band down evenly and firmly just until a point of resistance is met. 14. process 35 minute in a boiling water bath canner. ---------------------------------------------------------------------------
Nutrition
Ingredients
