Creole Tomato Sauce

18 md Tomatoes -- peel, core, chop
2 c Onions -- chopped
4 Cloves garlic -- minced
1/4 c Olive oil
1/4 c Fresh basil -- chopped
1 cn Tomato paste -- half pint
1 Whole salt
1 ts Black pepper -- freshly ground

In a large pot, heat oil and saute onions 'til just barelytransparent. Add garlic and saute a few more minutes. Add tomaotes, tomato paste, basil, salt & pepper. Cook until very hot and well blended. Pour into hot, sterilized pint or quart jars to one inch from top. Seal and process in pressure canner for 25 minutes at 10 pounds pressure. For quarts, 30 minutes.

Makes 8 pints.

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