Ingredients
                         10 pounds tomatoes
                         3 onions, finely chopped
                         4 cloves garlic, minced
                         3 tablespoons olive oil
                         1 tablespoon each basil, oregano, Italian
                         seasoning
                         1 tablespoon salt
                         1 teaspoon crushed red pepper
                         1 teaspoon black pepper
                         1 teaspoon sugar
                         Bottled lemon juice or citric acid
 

                        Wash tomatoes; drain. Peel, core and cut into small pieces; set aside. Sauté
                        onions and garlic in olive oil in a large saucepot. Add tomatoes and
                        seasonings. Simmer about 2 hours, stirring occasionally. Press mixture
                        through a sieve or food mill; discard seeds. Cook pulp in a large, uncovered
                        saucepot over medium-high heat until sauce thickens, stirring to prevent
                        sticking. Add 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid to
                        each pint jar. Carefully ladle hot sauce into hot jars, leaving 1/4-inch
                        headspace. Wipe jar rim clean. Place lid on jar with sealing compound next
                        to glass. Screw band down evenly and firmly just until a point of resistance
                        is met - fingertip tight.

                        Process 35 minutes in a boiling-water canner.
                        Yield: about 4 pints.

                        For altitude adjustment increase processing as indicated below:
                        1,001 – 3,000 ft………...5 minutes
                        3,001 – 6,000 ft……….10 minutes
                        6,001 – 8,000 ft……….15 minutes
                        8,001 – 10,000 ft……...20 minutes