Note: Because varieties of tomatoes vary in acidity, home-canning tomatoes requires care. Make sure the recipe includes 1 tablespoon bottled lemon juice per jar.

In 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 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 1/2 hours); as sauce thickens, reduce heat and stir more often to prevent sticking.

Add 1 tablespoon bottled lemon juice to each prepared, hot pint jar. Fill jars with hot sauce, leaving 1/4-inch headspace. Gently run a narrow non-metal spatula or chopstick between sauce and jar sides to release air bubbles. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in canner for 15 minutes.

Remove jars immediately and let sit on counter until cool. Press middle of each cap; if it does not bounce back, jar is sealed. If it does pop back, either store jar in refrigerator and eat soon or reprocess with new cap.

Or omit processing and ladle sauce into pint freezer containers, leaving 1/2-inch headspace; apply lids. Let cool; freeze or refrigerate.

This recipe yields 3 pints.