Place your pot on the stove and turn the heat to low-medium. Add your olive oil.
Chop your onion and add it to your pot. Allow those to cook for about 7 minutes before adding your tomatoes.
Wash and cut your tomatoes. Then add them to the pot with the onions. Allow that to cook for 10 minutes.
Meanwhile, trim the bottoms of your garlic and remove the skins. Then add those to the pot with the tomatoes and onions. Allow to cook for 2 minutes.
Meanwhile, cut your chili pepper in half. And throw it into the pot with the rest of the mixture.
Add your seasonings to the mixture. (If you opted to use fresh herbs instead of dried, then this is the time to add those as well.)
Allow this to cook for 1 Hour. Stir the mixture occasionally.
Blend with your immersion blender. (Caution, it will be HOT)
Allow this to cook for another 4 hours, but turn down the temperature to one level lower. Stir occasionally.
Turn off the heat. Add your apple cider vinegar and mix.
Wash your jars and lids.
Place your jars into the oven at 170 degrees Fahrenheit for 20 minutes. And place your lids into a bowl. Then pour boiled water into the bowl and allow it to sit as well.
Separately prepare your pot with water for the jars. Fill the water level decently so that when you place your cans inside, the water level will be about 1/2 inch higher than your closed jars.
Turn the heat on to a medium level with your new pot of water to get the water temperature relatively close to what your tomato sauce mixture will be. (Do your best.)
Fill your jars with your sauce, and allow some space at the top. Place the lids on the jar and tighten. You want to tighten them as usual. Don't overdo it.
Then, once you have those ready, place them into the pot of water one at a time. Get the water to a boil. Boil for 15 minutes for a pint, and 30 minutes for a quart jar.
Remove and allow to sit on a kitchen towel for about 2-6 hours to rest. Enjoy!
