• Preheat oven to 425 F
• Lightly oil your roasting pan.
• Wash tomatoes and cut off the stem end. Cut large tomatoes into quarters, smaller tomatoes in half, and place in a large roasting pan.
• Peel and quarter the onion and add it over the tomatoes in the roaster. Then peel the garlic and add it whole to the roaster. Add basil, oregano, rosemary, salt, sugar, pepper, and lemon juice to the roasting pan.
• Place the roasting pan in the oven and cook for 1 1/2 to 2 hours.
• Remove from the oven and allow to cool slightly. Then puree with an immersion blender, or ladle into a blender and puree until you reach the desired consistency. Pour into a pot to keep warm while you finish pureeing the remaining tomato mixture.

To Freeze

• Let the sauce cool completely, then ladle into freezer-safe containers, leaving 1 inch of headspace for expansion. Label and freeze for up ot 8 months.

To Can

• Ladle the hot sauce into your prepared canning jars, leaving 1 inch of headspace.
• Using a spatula or debubbler, remove any air bubbles from the jar.
• Wipe the rims clean with a damp towel. Then place the lids on finger tight.
• Place the jars into your prepared pressure canner and process pints for 20 minutes, or quarts for 25 minutes.