Canning Tomato Sauce

I took a canning tomato class with Slow Foods a global nonprofit organization. The course was taught by Jen Hashley who wears several hats as a farmer, food lover, and educator. I posted her recipes below:

Basic Tomato Sauce

Ingredients: Roma Tomatoes, Olive Oil, Salt, Onions, Garlic, Basil, Hot pepper flakes (optional), Black pepper

Follow instructions for preparing basic roasted tomatoes. Saute onions in olive oil in a large frying pan until golden brown. Add black pepper, red pepper flakes, or other seasonings and salt. Ladle sauce (and add several additional cloves of garlic or basil leaves if desired) into hot, sterilized jars leaving 1/4 inch headspace. Wipe rim of jar with a damp paper towel. Place lid on evenly and adjust ring onto jar. Process jars for 30-45 minutes using boiling water canning method.

Notes:
Quantities of onion and garlic will vary based on personal preference, but in general, use approximately 1/4 the weight of onions per lbs of tomatoes (ie, for each 4 lbs of tomatoes, use 1 lb of onion).

Yield will vary based on how many lbs of tomatoes you use, see notes from basic roasted tomatoes.