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Basil-Garlic Tomato Sauce

Source of Recipe

From "Ball Canning Back to Basics"


Recipe Introduction

"With herbs and aromatics already cooked in, this sauce is a real time-saving pantry staple."

List of Ingredients

â—¦ 20 pounds ripe tomatoes (about 60 medium)
â—¦ 1 cup chopped onion
â—¦ 8 cloves garlic, minced
â—¦ 1 tablespoon extra-virgin olive oil
â—¦ ¼ cup finely minced fresh basil
â—¦ Citric acid or bottled lemon juice


Recipe

Rinse the tomatoes under cold running water; drain. Remove the core and the blossom end from the tomatoes. Cut the tomatoes into quarters.

Sauté the onion and the garlic in the olive oil in a large stainless steel or enameled saucepan until the onion is tender. Add the tomatoes and simmer 20 minutes, stirring occasionally.

Process the tomato mixture using a food mill or food processor until smooth. Stir in the basil. Cook the tomato mixture, uncovered, over medium-high until reduced by half, stirring to prevent sticking.

Add ¼ teaspoon citric acid or 1 tablespoon bottled lemon juice to a hot pint jar. Add ½ teaspoon citric acid or 2 tablespoons bottled lemon juice to a hot quart jar. Pack the tomato mixture into a jar, leaving ½-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

Process the jars for 35 minutes for pint jars, or 40 minutes for quart jars, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.


Makes about seven 1-pint jars
or three 1-quart jars