• 3.3L tomato sauce
• 1 cup chopped onion (about 1 large) (1/4 cup dehydrated onion)
• 8 cloves garlic, minced (4 tsp granulated)
• 1 Tbsp olive oil
• 1/4 cup finely minced, fresh basil
• 3 tbs Italian Spice
• 3 tbs parsley
• ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice per hot jar
• 7 (16 oz) pint glass preserving jars with lids and bands

• PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
• ADD ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

Source: http://www.freshpreserving.com/recipes/basil-garlic-tomato-sauce