Step 1

Saute oil, onion, and garlic in a large, stainless steel stock pot 2-3 minutes.

Step 2

Add remaining ingredients and bring to a boil.

Step 3

Reduce heat to low and cook 15-20 minutes.

Step 4

Blend until smooth with an immersion blender.

Step 5

Cook for another 20-25 minutes for flavors to meld and sauce to thicken further, stirring often to prevent sticking. Be careful of spatters - you can partially cover the pot if needed.

Step 6

For water-bath canning:***Prepare jars, lids, and canning equipment while sauce is cooking. Remove sauce from heat and ladle into hot, clean jars one at a time with 1/2-inch headspace.

Step 7

Remove any air bubbles by running a plastic spatula or knife around the inside of the jars. Wipe rims with a moist towel and attach lids.

Step 8

Process both pint and 1/2-pint jars for 20 minutes. Remove to a towel-lined surface and let sit undisturbed for 12-24 hours. Check seals, refrigerating any that didn't seal, label and store for year to year and a half.