Check out the Ball canning book. There are a few recipes in there. The one for seasoned tomato sauce is good. I use that one and just tweaked the herbs. A couple tips... It takes a long time to evaporate so be prepared. A heavy bottom pot so it doesn't burn. A vegetable ricer to remove the seeds and skin. I freeze around 100# of cut tomatoes in zip lock bags 5#s each and make the sauce and can in the winter when the house in cold and dry.