Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Chunky Basil Pasta Sauce




Source of Recipe


From the "Complete Book of Small-Batch Preserving."


Recipe Introduction


Note: This sauce also makes an excellent base for a quick pizza.


List of Ingredients




8 cups coarsely chopped peeled tomatoes -- (about 9-12 tomatoes)
1 cup chopped onion
3 cloves garlic, minced
2/3 cup red wine
1/3 cup red wine vinegar (5 % strength)
1/2 cup chopped fresh basil
1 Tblsp. chopped fresh parsley
1 tsp. pickling salt
1/2 tsp. granulated sugar
1 (6 oz.) can tomato paste


Recipe



Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.

Remove hot jars from canner and ladle sauce into jars to within 1/2-inch of rim (head space). Process 35 minutes for pint jars and 40 minutes for quart jars in a boiling water bath. Yield: 8 cups.