Step 1

Peel and puree fresh tomatoes, set aside.

Step 2

Mince onions and garlic; place both into a large metal stock pot with 6 Tbsp Olive Oil. Saute' in oil on medium until translucent and tender.

Step 3

Add tomato puree, mix well.

Step 4

Add remaining dry ingredients, stir to mix well.

Step 5

Bring pot to a boil, reduce heat to simmer on medium-low for about 2+ hours. (Simmer to reduce by at least 1/2 to create a "thicker" sauce; stirring occasionally).

Step 6

Once to desired thickness, add Lemon Juice to hot sterile jars, ladle to 1/2 inch headspace.

Step 7

Wipe rim with clean damp cloth, place on lid and tighten to finger tight.

Step 8

Place in water bath canner bring to a boil. Process for 25 minutes.

Step 9

Remove canner, place on towel on counter, allow to cool 12-24 hours.

Step 10

Check seal, label and store.