Instructions:
- Wash and core tomatoes. No need to peel or seed for sauce, but removing large cores is essential.
- In the large stockpot, heat olive oil over medium heat.
- Sauté chopped onions until softened and translucent (about 8-10 minutes).
- Add minced garlic, oregano, and basil; cook for 1 minute until fragrant—don't let the garlic burn!
- Add all the halved tomatoes to the pot. Bring to a gentle boil, then reduce heat immediately.
- Simmer, uncovered, for 1.5 to 2.5 hours, stirring occasionally to prevent sticking. Tomatoes will break down naturally.
- Once significantly reduced, use a potato masher or immersion blender to achieve your desired sauce consistency.
- Season generously with salt and pepper. Taste and adjust herbs/salt as needed (this is your final flavour check).
- Fill the water bath canner halfway with water and bring it to a simmer (around 180°F / 82°C). Place clean jars in the simmering water to keep them hot.
- Carefully remove one hot jar at a time. Using the funnel and ladle, fill each jar with hot sauce, leaving exactly 1/2 inch (1.25 cm) of headspace at the top.
- Wipe the rim of each jar with a clean, damp cloth. Center a warm lid on the jar and screw on the band until 'fingertip tight'.
- Using the jar lifter, carefully place the filled jars onto the rack in the simmering canner, ensuring they are covered by at least 1-2 inches of water.
- Bring the water to a rolling, full boil. Once boiling, process pint jars for exactly 40 minutes. Turn off the heat and let jars sit in the water for 5 minutes before removing.
- Carefully remove jars and place them upright on a towel-lined counter, spaced apart. Do not disturb them for 12-24 hours to allow the vacuum seals to form.