This sauce is meant to be canned, either with a hot water method canner (40 minutes) or with a pressure canner processed for 15 minutes at 11 pounds of pressure

Ingredients:

1. 10 pounds of tomatoes
2. ¼ cup olive oil
3. 2 large onions, chopped
4. 1 garlic head, minced
5. Oregano, chopped
6. Sage, chopped
7. Parsley, chopped
8. Rosemary, chopped
9. Extra parsley, chopped

Directions:

1. Wash the tomatoes making sure there is no dust or mud on them.
2. Cut a criss-cross on the end of each tomato.
3. Set a large pot of water on the stove an bring water to a boil.
4. While the water is heating, prepare a bowl with ice & water.
5. Set a bowl out as a holding bowl to place the tomatoes.
6. Plunge 4-5 tomatoes in the boiling water at a time and when they rise, remove them and put in ice cold water.
7. Remove them from the ice water, peel the tomatoes and place in the holding bowl. 
8. When all the tomatoes are processed, add the olive oil to a non-reactive heavy pot, and sauté the onions until soften, but not broth, about 4 minutes.
9. While the onions are softening, place 2 cups of the tomatoes in a food processor and liquify.  Add to the onions in the pot.
10. Add the rest of the tomatoes being careful not to add any of the liquid which might have accumulated in the pot of tomatoes.
11. Add the herbs.  
12. Cook stirring from time to time being careful that the tomatoes don’t scorch towards the end of cooking.  Break up the tomatoes with a wooden spoon as the cook.
13. Cook for about 2 hours, until the sauce is reduced.
14. Add a bit more of fresh parsley at the end of cooking.