Marinara Sauce (Tomatoes) - cooking recipe

Ingredients

3 c. sliced onions
2 c. diced green peppers
2/3 c. olive oil
2 cloves garlic
3 qt. finely chopped, seeded, peeled tomatoes
2 tsp. salt
1 tsp. each: rosemary, thyme and basil

Preparation

In large enamel kettle, saute onions and green pepper in oil until onions are tender.
Add garlic and saute 3 minutes.
Add remaining ingredients.
Simmer uncovered over low heat 3 hours or until thick, stirring every 20 minutes.
(I stir more often because in enamel pans food will stick very easily and you don't want to burn this.)
Pour into sterilized 1-pint canning jars, leaving 1-inch headspace; seal.
Following manufacturer's directions, process in pressure canner at 15 pounds pressure 25 minutes.
(If using a pressure saucepan, add 20 minutes to processing time.)
If desired, unprocessed sauce may be stored in refrigerator up to 1 week or frozen in airtight containers up to 3 months.