2 – 14 oz. cans of diced tomatoes drained
1 cup tomato sauce
2 1/4 cups sugar
2 or 3 grinds of black pepper
Big pinch of salt
1 teaspoon freshly squeezed lemon juice
Place the tomatoes, tomato sauce, sugar, pepper, and salt in a saucepan and cook over medium heat, stirring frequently to ensure the mixture cooks evenly and until most of the liquid cooks off (about an hour). If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.
Ladle into clean canning jars.
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