Tomatoes

Instructions:

1. Wash the tomatoes and remove the stems. Cut a small X on the bottom of each tomato.
2. Fill a large pot with water and bring it to a boil. Add the tomatoes and let them boil for about a minute, until the skins start to loosen.
3. Remove the tomatoes from the pot and place them in a bowl of ice water. Once they are cool enough to handle, peel off the skins and discard them.
4. Cut the tomatoes in half and remove the seeds and any hard white cores. Chop the tomatoes into small pieces.
5. In a large pot, heat the olive oil over medium-high heat. Add the onions, bell peppers, and celery and cook until they are softened, about 5 minutes.
6. Add the garlic to the pot and cook for another minute.

7. Add the chopped tomatoes to the pot, along with the sugar, salt, basil, oregano, parsley, and black pepper. Stir to combine.
8. Bring the mixture to a simmer and cook for about an hour, stirring occasionally, until the sauce has thickened.
9. If you want to can the sauce, prepare your canning jars and lids according to the manufacturer's instructions. Use a canning funnel to fill each jar with the hot tomato sauce, leaving about 1/2 inch of headspace.
10. Use a bubble remover tool to remove any air bubbles from the jars. Wipe the rims of the jars with a clean cloth and place the lids on top.
11. Place the jars in a water bath canner and cover them with water. Bring the water to a boil and process the jars for 35 minutes.
12. After the jars have processed, use a jar lifter to remove them from the canner and place them on a towel to cool. Allow the jars to cool for 24 hours, then check the seals to ensure they are properly sealed.

Optional: Add 1 tablespoon of lemon juice to each quart jar before filling with tomato sauce. The lemon juice will help to maintain the sauce's acidity level and prevent the growth of harmful bacteria.

That's it! Your canned tomato sauce is now ready to be stored and enjoyed.