Email to Cat      

Tomato Basil Sauce

Source of Recipe


From "Blue Ribbon Canning" by Linda J Amendt



List of Ingredients



• 12 cups peeled and chopped ripe Roma or other plum tomatoes (8 to 9 pounds tomatoes)
  
• 10 cloves garlic, minced (about 1 head garlic)
  
• 4 cups chopped fresh basil leaves
  
• 8 shallots, minced
  
• 4 tablespoons red wine vinegar
  
• 6 teaspoons granulated sugar
  
• 4 teaspoons freshly squeezed lemon juice
  
• 2 teaspoons pickling salt
  
• 1 teaspoon freshly ground coarse black pepper
  
• 8 scallions (including green tops), thinly sliced
  
• 1 can (12 ounces) tomato paste
  






Instructions



1. In an 8-quart stainless steel stockpot, combine the tomatoes, garlic, basil, shallots, vinegar, sugar, lemon juice, salt, and pepper. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat and boil gently, stirring frequently, for 5 minutes. Stir in the scallions and tomato paste, then return the mixture to a full boil. Remove the pot from the heat.
   
   
2. Ladle the sauce into hot jars, leaving ½ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
   
   
3. Process pint jars in a water bath canner for 35 minutes; quart jars for 40 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.
   
   Makes about 4 pint jars