• Chop tomatoes and onion into medium sized chunks and transfer to slow cooker.
• Peel garlic and roughly chop. Add to slow cooker.
• Add in oregano and basil.
• Cover and cook on low for 8 hours.
• When done, remove lid and let cool for 15-20 minutes.
• Transfer sauce to a blender and add kosher salt.
• Blend until sauce is completely pureed and there are no remaining chunks.
• Prepare your jars. Make sure your jars are clean and sanitized and remove all lids.
• Pour tomato sauce into jars making sure not to fill too full.
• Add 1/2 tablespoon lemon juice to each jar.
• Wipe around the rim of the jar with a paper towel to remove any tomato sauce that might have splashed on the rim.
• Place new, clean lids on each jar and screw the rings on finger tight.
• Transfer the jars to a water bath canner.
• Fill the pot with water just until the water line is about 1/2" above the tops of the jars.
• Place pot on the stove and turn to high heat.
• Once the water starts a full rolling boil, place the lid on the pot and set the timer for 20 minutes.
• When the timer goes off, immediately turn off the heat and let it sit for about 10 minutes.
• Remove the lid and carefully remove each jar with the proper canning tools and set aside to cool.
• Let sit for a few hours undisturbed until jars have completely cooled.
• Label and store in a cool, dry place.

Freezer Friendly Directions

• Once the tomato sauce has cooled completely, fill desired freezer Ziploc bags with sauce.
• Push any air out of the bag and seal.
• Place in the freezer.
• Store in the freezer for up to 3 months.