• Step 1: Prepare the Tomatoes
• To start, preheat your oven to 400°F (200°C). Rinse your fresh tomatoes thoroughly and remove the stems and cores. Place them cut side down on a baking sheet lined with parchment paper. Roast the tomatoes for 5 to 10 minutes or until the skins begin to peel away easily. This step can be done in batches, depending on the size of your oven.
• Step 2: Create the Sauce
• Once your tomatoes are roasted, transfer them to a large stock pot. Using an immersion blender or a food processor, puree the tomatoes until smooth. Add in the olive oil, chopped onions, minced garlic, crushed oregano, canning salt, sugar, black pepper, dried parsley, and fresh basil. Stir everything together until well combined.
• Step 3: Simmering the Sauce
• Cook the sauce over low to medium heat for at least 2 hours, stirring often. This slow cooking process allows the flavors to meld beautifully and gives you the option to adjust the consistency to your liking. If you prefer a thicker sauce, let it simmer longer; if you like it a bit thinner, you can add a splash of water.

Canning Instructions

• Prepare the Jars: Measure 2 tablespoons of lemon juice and pour it into the bottom of each hot Mason jar. This step is crucial for safe canning, as lemon juice increases the acidity of the sauce.
• Fill the Jars: Carefully spoon the hot spaghetti sauce into each jar, leaving about ½ inch of headspace at the top. This space allows for the sauce to expand during processing.
• Seal the Jars: Wipe the rim of each jar with vinegar to remove any residue that might interfere with the seal. Place the canning lid on top and screw on the ring until it’s "finger tight."
• Water Bath Canning: Arrange the filled jars in a water bath canner. I use a digital canner The water should cover the jars by at least 2 inches. Bring the water to a boil and process for 30 minutes.
• Cool Down: After processing, carefully remove the jars and place them on a towel on the counter. Let them sit undisturbed for 12 hours. It’s important to resist the urge to tighten the rings during this time.
• Check the Seals: The next day, inspect the lids to ensure they have sealed properly. You can do this by gently lifting each jar by the lid; not the ring, A sealed jar should stay in place.
• Store and Enjoy: Label and date your jars, then store them in your pantry. Remember not to stack jars on top of each other to avoid breaking seals.