We have not tried this recipe but it did come from a friend who cans frequently. We’ll probably give it a try this summer!
In a heavy bottomed 8 to 10 quart non-aluminum pan, combine tomatoes, basil, oregano, garlic, sugar, salt (if using) and pepper. Bring to boil over high heat, stirring almost constantly; reduce heat and simmer uncovered, stirring often for 20 minutes.
Put through a food mill or fine strainer, a portion at a time.
Return puree to pan and bring to boil over high heat, stirring often. Reduce heat and simmer uncovered, stirring often until sauce is thickened and reduced to about 6 cups (about 1.5 hours); as sauce thickens reduce heat and stir more often to prevent sticking.
Can using water bath method.