This easy tomato sauce is a hit in my family.  I make a pile of it in the summer when the produce is plentiful and cheap and water bath can as much as I can.

PastaHere's the recipe:

20lbs tomatoes (about 60 medium)
1 cup chopped onion (about 1 large)
8 cloves of garlic, minced
1 tbsp olive oil
1 cup finely minced fresh basil
1/4 cup Balsamic vinegar
1/4 tsp Citric Acid (pint jars) or 1/2 tsp (quart jars) per hot jar
7 (16 oz) pine glass preserving jars with lids and bands or 3 (32oz) quart glass preserving jars.



Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set aside. Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside. Saute onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Puree tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel. Combine tomato puree and basil in a large sauce pot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
Add 1/4 tsp Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar, add 1/2 tsp Citric Acid or 2 tbsp bottled lemon juice to each hot quart jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Centre hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process pint jars for 35 minutes and quart jars for 40 minutes (based on 1000 feet or less of altitude). Remove canner lid, wait 5 minutes, then remove jars and cool. Check lids for seal after 24 hours; they should not flex up and down when center is pressed.