1. Combine tomatoes, onion, garlic, oregano, sugar, pepper & bay leaves in a large stainless steel or enamel saucepan. 2. Bring to a boil over high heat, reduce heat & boil gently, uncovered, until very thick, about 1 1/2 hours; stir frequently. 3. Press through a food mill or coarse sieve to remove skins & seeds; add lemon juice & salt. 4. Remove hot jars from the canning kettle & ladle sauce into jars leaving 1/2 inch of head space; remove any trapped air bubbles, readjust the head space, wipe rims & apply lids until finger tight. 5. Transfer jars to the canner & set timer for 35 minutes when the water returns to a boil. ---------------------------------------------------------------------------
Nutrition
Ingredients
