Ingredients

20 pounds tomatoes
1 cup chopped onion
8 cloves garlic, minced
1 tablespoon olive oil
1/4 cup finely minced fresh basil
Bottled lemon juice

Directions

Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters; set aside.

Saute onion and garlic in olive oil until transparent. Add tomatoes, simmer 20 minutes, stirring occasionally.

Puree tomato mixture using a food processor or food mill. Strain puree to remove seeds and peel. Combine tomato puree and basil in a large sauce pot. Cook over medium-high heat until volume is reduced by one-half, stirring to prevent sticking.

Add 1 tablespoon bottled lemon juice to each pint jar. Ladle hot sauce into jars, leaving 1/2-inch head space. Adjust two-piece caps. Process 45 minutes (Wasatch Front altitude) in a boiling-water canner. Or, freeze in freezeable food-grade containers.

Yield: About 7 pints.