Tomato sauce / Pasta

INGREDIENTS:

Olive oil

Tomatoes, wash, cored and quartered

Bottled lemon juice

Salt 

Put tomatoes tossed in olive oil on a cookie sheet skin side up.   Bake at 425° until the skins are darkened and starting to peel. Approximately 30 to 45 minutes.  Puree tomato and basil in batches in a blender.  Bring to boil and then simmer to desired thickness.  

I used the crock pot on low for about 12 hours.

Before filing each jar with tomato sauce, add lemon juice, salt and any other herbs desired to the hot jar in the quantity specified below:

Add lemon juice

Per Pint: 1 Tbsp bottled lemon juice

Per Quart: 2 Tbsp bottled lemon juice

Add salt 

Per Pint: ½ tsp

Per Quart: 1 tsp

Ladle hot sauce into prepared jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 35 minutes and quart jars for 40 minutes, adjusting for altitude. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. For each quart jar of thin sauce, you'll need about 5 lbs of tomatoes.

For pasta sauce I add a row of fresh basil for roasting as well as cut up onion (as much as you would like).  When blending I add minced garlic.  

Adapted from Ball Canning recipe