I used 28 tomatoes (A combination of Better Boy, Cherokee Purple and Quick Pick tomatoes).  Enough to fill a 12" x 20” flat box. I used a blender or food processer to chop them up. 

I added a bulb of garlic, 1 tsp salt, 1 tsp thyme, 1 tsp oregano, 3 Santa Fe Grande chilis (or chilis of your choice) and 7 basil leaves. Everything comes directly from the garden except the salt.

I poured everything into a kettle and brought it to a boil, then simmered for about an hour to cook off any excess water to make it thicker. While it was simmering, I used a Cuisinart hand held blender to finish anything that wasn’t chopped well enough and to make a smoother tomato juice.

Once the tomatoes are juiced, I brought the juice to a boil over medium heat and continue to boil for 10 minutes. The juice can be cooked as long as desired to condense and cook off any excess water. Once cooked, remove from the heat and pour into sterilized jars, leaving ½ inch headspace.

I also added lemon juice to each of the pint jars to provide enough acidity to prevent botulism.

I put the pints in a water bath canner for 30 minutes. I let them sit on the counter overnight to cool down and then I checked the tops of the jars to make sure that they were sealed properly.