Homemade Spaghetti Sauce

Cooking Sauce: subheading: Cooking Sauce: Quarter tomatoes. This can be done prior to cooking and placed in the fridge/ freezer. Pull frozen tomatoes out the night before to thaw. Provide space around them for good air flow to promote maximum thawing. In the morning, over medium heat, place olive oil on bottom and cook garlic for 15 to 30 seconds. Then add tomatoes, onions, salt, pepper, half the oregano, and half the basil. Simmer for 2 to 3 hours. Then in small portions, blend and put through a food mill to remove seeds and skin. Clean out the pots and return the sauce to the clean pot. Simmer for another hour (at least) and add the remaining herbs. Canning: subheading: Canning: Sterilize the jars by running them through the dishwasher. Ensure you place on the top rack and towards the front the canning funnel, tongs, a plate, spatula, and 1 cup measuring cup (non-white). About 10 minutes before canning, boil the lids. Alternate the seal side such that they don't stick together. Get a wet towel ready to clean the rim of the jar. Start canning when the way cycle finishes such that the jars are piping hot. Only take out 3 to 4 jars from the dishwasher at a time and quickly close the dishwasher to keep the hot air in. Fill with boiling sauce to the bottom of the canning funnel. Clean rim, place kids on and tighten ring. Set aside leaving good airflow between jars. Any jars that have not popped within an hour, place in fridge and use within a week. Popped jars should be stored in the pantry for up to a year. When using, be sure to get the sauce boiling for 15 minutes before serving.