Start by sterilizing your canning jars to prevent any unwanted bacteria.

In a large pot, combine the chopped tomatoes and bring to a boil to break them down.

In a separate saucepan, heat olive oil over medium heat and cook the onions and garlic until soft and fragrant.

Stir in the fresh basil, oregano, sugar, salt, and pepper into the onion mixture.

Once the tomatoes are softened, blend them until smooth and mix with the sautéed aromatics.

Let the sauce simmer for about 30 minutes, stirring occasionally.

Stir in the vinegar just before finishing cooking to balance the sauce's sweetness.

Using a canning funnel, fill the jars with the hot sauce, leaving about 1/2 inch of headspace.