Recipe(tried): Pizza Sauce

Please note that to water bath process this recipe additionl added acid is necessary. (See note).

Pizza Sauce
Source: Ball Blue-Ribbon Cookbook
Yield: 4 pints

3 medium onions, finely chopped
4 cloves garlic, minced
3 tablespoons olive oil
10 pounds tomatoes, cored and quartered
1 tablespoon each, dried:
basil, oregano, and Italian seasoning
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon black pepper
1 teaspoon sugar

Note: Add 2 tablespoons vinegar per quart jar

Process
In a large saucepan, saut onion and garlic in oil until tender.

Add all remaining ingredients and simmer 2 hours stirring occasionally.

Press mixture through a food mill. Discard seeds and peel.

Return juice and pulp to saucepan.

Cook uncovered over medium-high heat until sauce thickens stirring frequently to prevent sticking.

Pour hot sauce into hot jars leaving -inch headspace. Remove air bubbles by sliding a nonmetallic spatula between the jar and food; press gently on the food to release trapped air. Repeat procedure 2 to 3 times around jar. Wipe rim and threads of jar with a clean, damp cloth. Apply lids that have been treated according to manufacturer directions. Center heated lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met-fingertip tight.

Process pints 30 minutes in a simmering water bath at 200 degrees F.