- Heirloom tomatoes, unpeeled, cut into chunks
- Garlic cloves, sliced
- Chopped fresh parsley
- Chopped fresh basil
- Chopped fresh oregano
- Lemon juice, optional
- Fill a blender container three-quarters full with tomatoes. Add 1 clove sliced garlic, 2 tablespoons parsley, 2 tablespoons basil and 2 tablespoons oregano. Blend until smooth. Pour into a large stockpot.
- Repeat with remaining tomatoes, adding each batch to the stockpot.
- Place the stockpot over medium heat and bring mixture to a simmer. Continue simmering, stirring occasionally to prevent sticking, until sauce reaches desired consistency.
- Ladle into jars (use hot, sterilized jars if using a water bath canner), leaving 1-inch headspace. Add 1 teaspoon salt to each quart jar or 1/2 teaspoon to each pint jar. (NOTE: If using low-acid or modern hybrid tomatoes, add 1 tablespoon lemon juice to each jar to raise the acid level sufficiently to water bath can. This step is unnecessary if using a pressure canner.)
- Wipe rims of jars clean, then place boiled lids on jars and tighten bands fully.
- To process in a pressure canner, process pints at 7 pounds of pressure for 20 minutes, or quarts at 12 pounds of pressure for 15 minutes. If using a water bath canner, process pints and quarts for 45 minutes.Want more home-canning recipes? Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.