I'm sorry but that is a cooking recipe, not a canning recipe. In most cases cooking recipes cannot be canned but they can be frozen with no problems.

Since there has been no lab testing of this recipe there simply is no way to know what the pH is (although with so little added acid it would be quite high), what the density is, or what the pressure canning processing time would have to be.

Plain tomato sauce can be turned into all sorts of things after opening and the more things you add to it before canning the more its uses are limited. But you could always add a little dry Italian seasoning to it if you wanted. You can always safely add dry herbs and seasonings (onions, basil, oregano, etc.) as they don't affect the pH like fresh herbs and seasonings would.

The Ball Blue Book offers several different flavored tomato sauces to choose from.

Dave

Here is a link that might be useful: Link to the recipe