Step 1

In a large stock pot prepare boiling water for blanching the tomatoes.

Step 2

Wash tomatoes well, remove the green stems. Place an X on the blossom end of the tomatoes and place them into the blanching basket. Once the water reaches a hard boil add the blanching basket to the boiling water. Allow the green tomatoes to blanch for 30 to 60 seconds.

Step 3

Remove the blanching basket and immediately submerge the tomatoes into ice water. Begin peeling the skins from the blanched tomatoes.

Step 4

Quarter the tomatoes and place into a stock pot.

Step 5

Add all of the ingredients but the bottled lemon juice to a non-reactive stock pot. Once the ingredients have been added mix everything very well.

Step 6

Allow the mixture to cook on medium high for roughly 45 to 50 minutes, making sure to stir the mixture often to prevent scorching.

Step 7

Once done cooking, use an immersion blender or stand blender to mix the ingredients. The seeds can be strained but it is not necessary.

Step 8

Prepare canner for canning.Fill clean, warmed quart or pint size mason jars, making sure to leave a 1/2 inch headspace. Add lemon juice - 1 tablespoon for pint size jars, 2 tablespoons for quart size jars.

Step 9

Using a clean, damp dish towel wipe the rims of the jars.

Step 10

Add warmed lids and rings to finger tight, place jars into the canner. Follow the processing time provided in the article. The times provided are based on the type of canner being used and the altitude in which you reside.

Step 11

Once the canning process is complete remove jars from the canner and allow them to rest untouched for 12 to 24 hours. Place any unsealed jars into the refrigerator and use as quickly as possible.

Step 12

The sauce can be served as is, however, heating it up with a little heavy cream and freshly grated parmesan cheese creates a delicious and creamy sauce. Serve this recipe over homemade eggs noodles, and a homemade no yeast bread.