This tomato sauce is made with oven roasted tomatoes and garlic, and canned in a water bath canner.
Pre-heat oven to 425° F
Place tomatoes in a single layer on a baking sheet. Sprinkle with spices as evenly as possible.
Bake for 45 minutes or until skins are wrinkled and juices start to release. Avoid browning the skins if possible, but don't worry if a few brown.
Remove tomatoes from oven and pour into a large pot or bowl, use an emersion blender or food processor to puree the tomatoes well.
OPTIONAL: You can run your tomato sauce puree through a food mill, if desired, or not. I choose to leave the skins and seeds in the mix for added bulk and nutrients.
Bring tomato sauce to a low boil for 5 minutes. Turn heat down until canning jars are ready.
Prep canning jars and lids for canning and start a large pot of water heating. DO NOT BOIL. Make sure that the water is high enough to cover the jars by at least 2 inches.
Add room temperature lemon juice to canning jars, 1 TBSP per pint and 2 TBSP per quart.
Ladle sauce over lemon juice and leave 1/2 inch headspace.
Use a canning knife to remove bubbles from jars, wipe rims, place lids and rings to finger tightness, then place into hot water bath.
Bring water to a boil, then process jars for 35 minutes.
Remove jars from water bath and place on a folded towel. Do not move for at least 12 hours, or until completely cool.
If you add cold lemon juice to a hot canning jar, the jar will break! Be sure that your lemon juice is at room temperature before adding it to the hot jars.