10-12 pounds tomatoes, cored and quartered (this does not need to be exact, just fill up your stock pot nearly to the top!)
2 medium onions, quartered
1 head of garlic, cloves peeled
1 tablespoon pink himalayan salt (or optional to taste)
Instructions
Place all ingredients in a large (like 8 quart) stockpot.
Stirring occasionally, cook on medium heat until garlic and onions are softened.
Puree until smooth.
Notes
If you're daring, add an habanero to the mix for a slightly spiced sauce. Sauce can be frozen or canned. To can via water bath, add 1 Tbsp lemon juice to each pint or 2 Tbsp lemon juice to quarts. Fill sterile jars with sauce to ½" headspace. Wipe rim, add lid and ring until finger tight. Submerge in boiling water 35 minutes for pints, 40 minutes for quarts. Let cool for 12-24 hours and be sure each jar has sealed before storing.