Pizza Sauce

30 tomatoes
1 large onions, minced
2 garlic cloves, minced
3 tablespoons olive oil
 lemon juice
1 teaspoon cracked pepper
2 tablespoon sugar
1 tablespoon oregano
1 tablespoon basil
1 teaspoon rosemary
1 teaspoon celery seed
2 teaspoons salt
1/2 teaspoon summer savory



Directions:
Cut tomatoes and run through fruit and vegetable strainer

Put liquid in small amounts in a thick bottomed pot and or a turkey roster pan in the oven at 400 degrees until it thickens then  use a stick blender to homogenize it.

Saute the minced onions and garlic in Put olive oil until transparent.

Add the tomato puree and the rest of the ingredients; stir well to blend.

Add 1 TBS lemon juice  (or 1/4 tsp citric acid)  to pints and 2 TBS  (or 1/2 tsp citric acid) to quarts 

ladle sauce into jars, clean the rims of the jars leaving 1/2 inch head space.

Lid and seal.

Bring to a boil and process pint jars for 35 minutes and quart jars for 40 minutes

Adapted from here  using ball processing times