TOMATO SAUCE

By gaster16

Ingredients

• 12-1/2 lbs. red tomatoes, peeled, seeded, coarsely chopped (about 20 cups) divided
• 1 cup finely chopped shallots
• 1 tablespoon coarse kosher salt
• 1-1/2 teaspoons dried basil
• 1-1/2 teaspoons dried marjoram
• 1 teaspoon dried rosemary, crushed slightly
• 1/2 teaspoon ground black pepper
• Sugar (optional)
• 6 tablespoons bottled lemon juice

Preparation

Step 1

Combine 4 cups tomatoes and next 6 ingredients in large stockpot. Stir over medium-high heat until tomatoes begin to release juice, about 5 minutes. Bring to boil, reduce heat and simmer until mixture is thickened, stirring frequently, about 20 minutes. Add remaining tomatoes, increase heat to high and bring to rolling b oil, stirring occasionally. Reduce heat to medium, simmer until mixture is reduced to 11 cups, stirring frequently, about 30 minutes. Season with more salt and pepper, and with sugar to taste, if desired.

Pour 1 tablespoon lemon juice into each of 6 hot clean 1 pint glass canning jars. Spoon sauce into jars, leaving 1/2 inch space at top. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids, apply screw bands. Process jars in pot of boiling water 35 minutes. Cool jars completely. Store in cool dark place up to 1 year.