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Ingredients

39 pounds fresh tomatoes, halved 3 pounds onions, halved 2 heads garlic cloves, peeled 2 cups olive oil 1 cup white sugar ½ cup salt 2 tablespoons dried oregano 1 tablespoon dried basil 6 (6 ounce) cans tomato paste, or as needed

Nutrition Info

83.6 calories carbohydrate: 11.2 g cholesterol: : - fat: 4.2 g fiber: 2.5 g protein: 2 g saturatedFat: 0.6 g servingSize: - sodium: 80.6 mg sugar: 7.6 g transFat: : - unsaturatedFat: : -

Bring a large pot of water to a boil. Add fourteen 1-quart jars, simmer to sterilize. Wash lids and rings in warm soapy water.
Puree tomatoes in batches in a blender until smooth. Pour into a large pot. Add onions and garlic to the blender, puree until smooth. Mix into the pot.
Stir olive oil, sugar, salt, oregano, and basil into the pot, bring to a boil. Stir in tomato paste. Simmer sauce, adding more tomato paste if needed, until thickened, about 2 hours.
Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 45 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, at least 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

14 1-quart jars

My friend came over today and we bottled this fabulous spaghetti sauce! I'm so excited to have it all year long! Store in a cool, dark area.