Italian Seasoned Tomato Sauce - cooking recipe

Ingredients

10 lbs tomatoes
3 onions, finely chopped
4 garlic cloves, minced
3 tablespoons olive oil
1 tablespoon dried basil
1 tablespoon oregano
1 tablespoon italian seasoning
1 tablespoon salt
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon sugar
bottled lemon juice or citric acid

Preparation

Wash tomatoes; drain.
Peel, core and cut into small pieces; set aside.
Saute 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 1/4 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.
process 35 minute in a boiling water bath canner.