3 tablespoons olive oil
3 medium onions, chopped
2 cloves garlic, minced
About 30 ripe tomatoes, peeled and pureed
2 tablespoons lemon juice
1 teaspoon black pepper
2 teaspoons sugar
2 tablespoons finely chopped parsley
1 tablespoon chopped basil
1 tablespoon dried oregano
1 teaspoon celery seeds
2 teaspoons salt
Heat the oil in a skillet and cook the onions and garlic until transparent. Stir in all the other ingredients. Simmer over low heat for about 2 hours or until the mixture is reduced by half, stirring often and being careful not to burn.
Ladle into hot, clean jars. Clean the jar rims and seal. In a gently boiling hot-water canner, process the jars for 25 minutes. (At high altitudes, increase the time as suggested by the canner’s manufacturer.)
Remove the jars from the canner and cool.
Makes 5 1-pint jars
Serving size = 2 tablespoons
Use this versatile sauce on pizza dough, or spoon over sautéed chicken breasts and top with mozzarella cheese.
Canning Tips: Gently remove the screw bands after 24 hours. It is important to do this after 24 hours as they will become difficult to remove, may rust, and may not work properly again. Don’t force them as you may break the vacuum seal.
Completed vegetables and fruits must always be stored in a dry, dark, cool area. Lids corrode in damp atmospheres; loss of food color occurs from too strong light; and jars break if frozen.
Always label jars with the contents and the date.
Cooking with Basil