Marinara Sauce - Low Sugar

Ingredients:
 10 lb tomatoes (about 30 medium)
 1/2 Cup onion, chopped
 3 Tablespoons olive oil
 1 bay leaf
 6 cloves garlic, minced
 2 teaspoons basil
 1 teaspoon oregano
 1 teaspoon salt
 1/2 teaspoon pepper
 1 1/2 teaspoons Splenda Sugar Blend
 2 teaspoons balsamic vinegar

You will also need:
3 Quart glass preserving jars with lids and bands
¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice per hot jar

First you will need to prepare the tomatoes, it seems like a chore, but really it is very easy, and goes by fast. This is called the Poaching Method.

Bring a large pot of water to a boil. Meanwhile cut stems from your tomatoes and slice a shallow "X" in the bottom. You just need to slice through the skin.

Fill a bowl with ice and water and set it next to the stove.

Working in batches, drop several tomatoes into the boiling water. Watch for their skins to start to wrinkle and split, 45 to 60 seconds, then scoop them out with a slotted spoon and transfer them to the ice water bath. I then place them in a large strainer, Once cooled, Use your fingers or a paring knife to peel back the tomato skins. peel the skins off of the tomatoes, they should slide right off after you break the skin. cut out cores and cut tomatoes into big 2-3 inch chunks. Keep all the juice, Set to the side.

Chop Your Onion and the garlic, Preheat the Olive Oil in a stockpot, sure you could use less oil, but it adds such richness and flavor.

Add the onion and the garlic to the pot and cook for about 3-4 minutes over medium heat, until it is soft.

Add in all your ingredients except the balsamic vinegar.

Adjust the heat, and cover the pot and allow to simmer for about 45 minutes to an hour. Adjust seasonings to taste, Allow to simmer another 1/2 hour to 45 minutes.

liquid should have boiled down and reduced by about half. stir in balsamic vinegar. taste, maybe add another teaspoon balsamic.

ADD ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool.