5 lbs of my finest damn tomatoes seeded, skinned, and simmered down into a quart jar, then pressure canned to best preserve their flavor.

Why so much $$$? Because this is my special stash that I’m not letting go for cheap. It’s my absolute favorite. It takes a lot of effort to grow, process, and can. And it’s my 100% favorite.

For the best pasta sauce: take a quart of this sauce, add about 3 cloves sauteed garlic, 1/2c red wine and 1t sugar, bring to a boil and then simmer for 20 mins. Remove from heat and add 6 torn leaves of fresh basil. Salt to taste.

These are quart jars of sauce.