Ingredients:

40 large tomatoes

1 large onion chopped

8 cloves of garlic crushed

1/2 cup evoo

salt and pepper to taste

1 tsp dried oregano

1 tbsp brown sugar

basil to top each jar

Directions:

1. Wash tomatoes and boil tomatoes for 1 minarine with cold water and remove skin. Cut in half and remove seeds. Purée in a blender

2. Add EVOO onion and garlic in a large pot. Sauté. Add tomatoes purée. Add salt, pepper, brown sugar and oregano. Simmer down until it is approx half in volume that you started with.

3. Let cool and jar. Add a basil leaf to each jar before you seal. Place sealed jars into a pot of boiling water. Let the jars boil for 10mins. Take them out and lie on a kitchen towel. Let cool for 12 hours. Check your jars before you store. Press the center to see if it is fully sealed. If you hear a popping noise that means it not sealed properly.

Bon Appetit!