4tablespoonsfresh minced oregano or 4 teaspoons dried oregano
1tablespoonsugar
1teaspoonground black pepper
1teaspoonpickling salt
4bay leaves
1tablespoonfor each pint jar or 2 tablespoons for each quart jar bottled lemon juice
Instructions
Core and remove any bad spots on tomatoes. Chop tomatoes. combine tomatoes, onion, garlic, oregano, sugar, pepper, salt and bay leaves in a large non-reactive pot. Bring to a boil over high heat, reduce heat and simmer, uncovered, stirring occasionally for about 1 1/2 hours or until very thick. Press sauce through food mill or coarse sieve, removing seed and skins. Discard or compost seeds and skins.
Put 1 tablespoon lemon juice for each pint jar or 2 tablespoons bottled lemon juice for each quart jar into hot, drained jars, ladle sauce into jars leaving a 1/2 inch head space. Clean rim before capping with hot lids and rings. Tighten rings finger tip tight. At sea level to 3000 ft above, process half-pint and pint jars for 35 minutes and quart jars for 40 minutes in a hot water batch