Bottled Spaghetti Sauce

• 39 pounds fresh tomatoes, halved
• 3 pounds onions, halved
• 2 heads garlic cloves, peeled
• 2 cups olive oil
• 1 cup white sugar
• 1/2 cup salt
• 2 tablespoons dried oregano
• 1 tablespoon dried basil
• 6 (6 ounce) cans tomato paste, or as needed

1. Bring a large pot of water to a boil. Add fourteen 1-quart jars; simmer to sterilize. Wash lids and rings in warm soapy water.
2. Puree tomatoes in batches in a blender until smooth. Pour into a large pot. Add onions and garlic to the blender; puree until smooth. Mix into the pot.
3. Stir olive oil, sugar, salt, oregano, and basil into the pot; bring to a boil. Stir in tomato paste. Simmer sauce, adding more tomato paste if needed, until thickened, about 2 hours.
4. Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 45 minutes.
6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, at least 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

fresh tomatoes, onions, garlic, olive oil, white sugar, salt, oregano, basil, tomato paste

Taken from www.allrecipes.com/recipe/254516/bottled-spaghetti-sauce/ (may not work)