1

Puree tomatoes through garlic in blender or food processor. (If fresh herbs aren't available, use half or less of dried). Put puree in large stainless steel pot.

2

Add sugar, salt, tomato paste, and olive oil to puree and cook for 1 1/2-2 hours until very thick, stirring occasionally so it doesn't stick. Ladle into hot sterilized pint jars to within 1/2 inch of top, seal with sterilized lids, and process full jars in boiling water bath for 35 minutes.

Serving size: 1/48 of a recipe (5.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.