Pasta Sauce

40 lb tomatoes
1 bulb garlic chopped fine
2 1/2 cups chopped fresh basil
1/2 cup chopped fresh thyme
1/2 cup finely chopped fresh rosemary
1 cup chopped fresh oregano
3 Tbsp freshly ground black pepper
1 cup lemon juice
1 1/2 cups sugar

Wash tomatoes in cold water. Drain and dry with paper towels. Core and cut into small pieces. (NO, I do not remove skins). Put in food processor or blender and puree in small batches. Put pureed tomatoes into two large stockpots.

Wash and chop all herbs finely. Divide equally between two stockpots. Add remaining ingredients. On high heat, bring to a boil, and then turn down to low and simmer for about 45 minutes to one hour (or until mixture thickens). Stir often.

Meanwhile prepare 15 to 20 quart jars, lids and bands.

Fill each jar with sauce and stir with plastic knife to remove air pockets. Leave 1 inch headspace. Wipe rims with clean wet cloth and place sterilized lid on each jar. Screw on sterilized band to finger tip tight.

Process in boiling water bath for 35 minutes. Adjust time according to altitude.

Makes: 15 to 20 quarts