9 garlic cloves, minced
1/2 cup olive oil
1/3 cup brown sugar12 oz. tomato paste
3 Tbsp. Italian seasoning
1 Tbsp. dried basil
1/2 Tbsp. salt
5 Tbsp. bottled lemon juice, divided
Blanch tomatoes in boiling water for 30-60 seconds. Remove tomatoes using a slotted spoon and plunge them into ice water. Peel and quarter tomatoes.
In a large stockpot, sauté garlic in oil until tender. Stir in the remaining ingredients except lemon juice. Bring to a boil. Reduce heat; simmer, uncovered for 3-5 hours or until sauce reaches desired thickness.
Set out five clean pint jars and add one tablespoon lemon juice to each jar. Ladle hot mixture into jars, leaving 1/2-inch headspace. Remove air bubbles; wipe rims and adjust lids. Process for 30 minutes in a boil-water bath at 5000ft.
Yield: 5 pints
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