This is an excellent recipe to eat freshly made or to can. For canning, you will need to adjust this recipe to the weight of your tomatoes and observe the processing times in the recipe notes.
10poundstomatoes (about 20 large tomatoes)(peeled and chopped - remove seeds if desired)
2largeonions(chopped)
2 clovesgarlic(chopped or pressed)
4teaspoonssweet basil
2 1/2teaspoons kosher salt(non-iodized if canning)
4beef bouillon cubes
2bay leaves
1teaspoonoregano
12oztomato paste
1/4cuplemon juice(can omit if not canning)
Instructions
Combine all ingredients.
Simmer over medium-low heat until desired thickness is reached.
Remove bay leaves. It is ready to put over noodles if eating right away.
If canning, ladle into hot sterilized jars. Leave 1/4 - 1/2 inch head space.
Wipe rims and add seals and rings. Tighten.
Water bath can for 40 - 55 minutes depending on altitude - see notes.
Notes
Additional tomato paste can be added if needed either before canning or when opening a jar to use.This recipe can also be cooled and frozen in freezer safe containers.Altitude above sea level and water bath canning time: