If you don’t want to can the sauce, just skip the prep and canning stages and make the sauce

Fill the canning pot with water and put on high heat to boil.

Clean 4 pint or 2 quart mason jars with their lids and rings.

Add 2 Tbsp. of olive oil to a 4-quart pot on medium heat.

Once the oil is shimmering, add the onions and sauté until they are soft (about 5 minutes).

Add the crushed garlic and olive oil and sauté for 1 minute.

Add white wine and allow to reduce by half, about 4-5 min.

Add the tomatoes, basil, and oregano and stir.

Add sugar, salt, and pepper and stir.

Bring the sauce to a boil and reduce the heat to a simmer.

Simmer the sauce for 30 minutes until it is reduced by about one third.

With about 10 minutes left for the sauce, immerse the empty jars in boiling water in the canning pot

Bring a kettle of water to boil in case it is needed to cover the jars in the canning pot.

Remove the jars from the boiling water and add 1 Tbsp. of lemon juice to each jar.

Fill each jar with sauce, leaving ½ inch of head room.

Wipe the jar openings with a clean, damp cloth.

Set a lid on each jar and tighten the lid rings, finger-tight.

Boil jars for 40 minutes.

Turn off the heat for the canning pot and remove the lid.