1. Fill a large stockpot half-way with water, bring to a boil. Using a slotted spoon, add tomatoes one at a time until you can’t fit any more (about 8-10 tomatoes). 
2. Boil for 1-2 minutes. Remove tomatoes one at a time with slotted spoon and plunge in an ice water bath. Peel, pit and quarter tomatoes, then add them to a large stockpot.
3. Sauté onions with half of the Italian seasoning and half of the garlic.
4. Add the onion mix to a food processor, cover and process onions in batches until finely pureed.
5. In the large stockpot, combine the tomatoes (do not discard excess juices from the tomatoes), onion mixture, tomato paste, Yamasa Regular Shoyu, Yamasa Ramen Broth, Shoyu, brown sugar, salt, the remaining garlic, and the remaining Italian seasoning.
6. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring every 15 minutes or so (tomatoes burn easily so keep an eye on it).
7. Add 2 tablespoons lemon juice to 9 or 10 hot1-quart jars (depending on how much sauce you have). Ladle hot mixture into jars, leaving 1/2-in. headspace at the top. Remove air bubbles; wipe rims and adjust lids.

For Water Bath Canning

1. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.
2. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.