Preheat your oven to 500°F. Cut tomatoes in half and toss on baking sheets. Roast for 20-30 minutes until tomatoes are softened and caramelized on the edges. Roasting brings out a deep, smoky flavor.

Mill the roasted tomatoes while still warm to remove skins and seeds. A food mill is perfect for this and results in a thinner sauce. If you prefer a chunkier sauce, you can skip milling or blend briefly. You can also strain through a fine mesh sieve.

Pour the milled tomatoes into a large pot. Add Italian seasoning, salt, and sugar. Bring to a simmer and cook for 20-30 minutes to reduce excess liquid and develop flavor.

Prepare your jars and lids: Sterilize by boiling or dishwasher cycle. Add the bottled lemon juice to each jar bottom (2 tbsp for quarts, 1 tbsp for pints).

Fill jars with hot sauce, leaving ½ inch headspace. Wipe rims clean and seal with lids and bands.

Process in a boiling water bath canner: 40 minutes for quart jars, 35 minutes for pints. Adjust for altitude.

Cool jars undisturbed for 12-24 hours. Check seals and store in a cool, dark place.