Marinara Sauce For Canning - cooking recipe

Ingredients

1/2 cup olive oil
4 lbs onions, chopped
1 cup garlic, chopped
25 lbs tomatoes, peeled and chopped (I used Romas)
12 ounces red wine (half a bottle of Cab)
1/3 cup salt
1/4 cup black pepper
1/4 cup dried oregano
4 tablespoons white sugar
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 1/2 tablespoons hot pepper flakes (optional)
36 ounces tomato paste
22 ounces bottled lemon juice

Preparation

In a large pot, heat olive oil.
Add onions until translucent.
Add garlic and saute a few minutes.
Add tomatoes, wine, salt, black pepper, hot pepper flakes, oregano, sugars and vinegar.
Bring to boil and then simmer for 90 minutes (at least) - it should reduce a bit.
Add tomato paste and fresh herbs, simmer 10 minutes.
To can:
Add 3 TBSP bottled lemon juice to each empty quart canning jar (2 TBSP for pint jars).
Processing with a Water Bath for 40 minutes for quart jars, 35 minutes for pint jars.