Canning spaghetti sauce

I'm not sure how a giant box of tomatoes turns out to be only seven (and a half) quart-sized jars of tomato sauce. It sort of makes the time I put into the project seem like a waste.

But I know the sauce tastes heavenly -- we ate some last night.

The recipe I used is derived from Marcella Hazan's classic recipe with only three ingredients: butter, tomatoes, and onions. The onions are halved and cooked with the tomatoes but removed before serving. Her recipe calls for canned tomatoes but since the whole point of this exercise was to relieve myself of a giant box of fresh, organic, heirloom tomatoes, I used what I had on hand. Since I've got yet another giant box of tomatoes on the porch, I think I'll be heading out to buy more quart sized jars and repeating this exercise tomorrow night.