Pizza Sauce

20 lbs tomatoes - (20 to 25)
2 cups chopped fresh Basil
1/2 cup chopped fresh Thyme
1/2 cup finely chopped fresh Rosemary
1 cup chopped fresh Oregano
2 Tbsp freshly ground black pepper
2/3 cup lemon juice
4 large onions
4 cloves garlic minced
1 cup 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 large stockpot. Peel onions and cut into small pieces. Puree in food processor or blender and add to pureed tomatoes.

Wash and chop all herbs finely. Add to tomato/onion mixture. 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, sterilize 20 to 24 pint mason jars and lids and bands according to manufacturer's recommendations.

Fill each jar with sauce and stir with plastic knife to remove air pockets. Leave one half inch of top (headroom). Wipe rims with clean wet cloth and place sterilized lid on each jar. Screw on sterilized band tightly.

Process in boiling water bath for 35 minutes (timer begins after water comes to a rolling boil) [Adjust time by altitude]. Remove with jar tongs and place on kitchen counter covered with old terry cloth towels (I use two old bath towels) to cushion them. Cool overnight. Check seals. Wash jars in cool water. Dry and label them.

Yield: 20 to 24 pints.