Yields 3 quarts. Field cans fresh and stewed tomatoes as well as this sauce, which she then has on hand to use year-round.
4 cloves garlic, minced
1/4 cup olive oil
8 cups fresh tomatoes, chopped
3 fresh basil leaves, chopped, OR 1 tsp. dried basil
1/2 tsp. dried oregano leaves
Salt and pepper to taste
1. Sauté the garlic in olive oil until soft and fragrant, being careful not to overcook.
2. Add chopped tomatoes, herbs, and salt and pepper, stirring well. Let simmer for 20 minutes, stirring occasionally.
3. In a blender or food processor, blend sauce until desired consistency.
4. Pour into sterile jar and apply jar lids. Process in a pressure cooker at 5 pounds pressure for 10 minutes OR if using a water bath, process for 10 minutes if using pint-sized jars and 15 minutes for quart-sized jars.