1/2 bushel tomatoes (about 26 lbs.)
6 garlic cloves (minced garlic)
6 med. onions, chopped
1 c. chopped parsley (flakes)
1/2 c. packed brown sugar
1/4 c. sugar (optional)
3 tbsp. oregano leaves
2 tbsp. basil
1 tsp. pepper
10 pt. jars or 5 qt. jars

Wash tomatoes wells. Discard over-ripe fruit or those with bruises.

Cut off stem ends and cut tomatoes into large chunks. Heat tomatoes to boiling; stirring frequently. Add remaining ingredients. Reduce heat and simmer 15 to 30 minutes until tomatoes are very soft, stirring occasionally.

Fill blender 3/4 full with cooked tomatoes at a time; blend at high sped until tomatoes are very juicy but not pureed. Alternatively, press tomatoes through a sieve to discard seeds and skins or put through a tomato strainer (such as a Vittorio).

Ladle sauce into clean canning jars leaving 1/2" headspace. Wipe rims clean using a damp paper towel. Adjust 2 piece caps.

Process in a boiling water bath canner for 45 minutes.