Recipe: Italian Seasoned Tomato Sauce (canning recipe)

You didn't mention as to whether you were wanting to water bath or pressure can. Here is one safe for water bath canning.

Italian Seasoned Tomato Sauce

10 pounds tomatoes
3 onions, finely chopped
4 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon each basil, oregano, Italian seasoning
1 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon black pepper
1 teaspoon sugar
Bottled lemon juice or citric acid

Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.

Wash tomatoes; drain. Peel, core and cut into small pieces; set aside. Saut 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 - fingertip tight.

Process 35 minutes in a boiling-water canner.
Yield: about 4 pints.

For altitude adjustment increase processing as indicated below:
1,001 - 3,000 ft ...5 minutes
3,001 - 6,000 ft .10 minutes
6,001 - 8,000 ft .15 minutes
8,001 - 10,000 ft ...20 minutes