4 tablespoons olive oil 2 large minced garlic cloves 1 onion, very finely chopped 2 teaspoons dried basil 2 teaspoons dried parsley 1 teaspoon ground black pepper 1 teaspoon dried oregano 2 teaspoons salt 7 cups chopped fresh from the garden tomatoes (or 56 oz. canned crushed tomatoes) 1 (28 oz.) can tomato paste 1 (28 oz.) can tomato sauce 1/4 cup granulated sugar
Heat oil over medium low heat. Add garlic. Stir and cook until golden brown. Be careful not to burn garlic. Add onion and cook until soft and golden, stirring frequently. Add seasonings and tomatoes. Slowly bring to a boil on medium high heat. Let boil for 10 minutes, covered. Reduce to lowest heat. Cover and simmer 1 hour, stirring occasionally.
Yield: 12 cups or 3 quarts canned
Canning: Fill hot sauce in hot jars and process in pressure canner for 25 minutes.