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Basil Marinara Sauce

Source of Recipe


From "Blue Ribbon Preserves" by Linda J. Amendt



List of Ingredients



• 1 Tbsp olive oil or vegetable oil
  
• ¾ cup chopped onion
  
• 6 cloves garlic, minced
  
• 15 pounds plum tomatoes, peeled, cored, and chopped
  
• 1 cup red wine
  
• ¼ cup chopped fresh sweet basil
  
• 1 Tbsp chopped fresh oregano
  
• 2 tsp sugar
  
• 1¼ tsp kosher salt or pickling salt
  
• â…› tsp freshly ground black pepper
  
• â…“ cup bottled lemon juice
  






Instructions



1. In an 8-quart stainless steel pan over medium-low heat, heat the olive oil. Add the onion and sauté until tender, about 10 minutes, stirring frequently, to prevent browning. Add the garlic and sauté 3 minutes. Stir in the tomatoes. Increase the heat to medium and bring the mixture to a boil. Reduce the heat and simmer for 20 minutes, or until the tomatoes are soft. Remove the pan from the heat. Press the tomato mixture through a food mill or fine sieve. Discard the seeds. Return the pulp to the pan. Stir in the wine, basil, oregano, sugar, salt and pepper.
   
   
2. Over medium heat, cook the sauce, stirring frequently, until it reduces by about half, or to the desired consistency. This may take 30 to 60 minutes, depending on the liquid content of the tomatoes. Stir frequently to prevent sticking or scorching. Remove the pan from the heat and stir in the lemon juice.
   
   
3. Ladle the hot sauce into hot jars, leaving ½ inch headspace. Using a plastic knife, remove any trapped air bubbles. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process pint jars in a 212°F water bath for 35 minutes.
   
   
   Makes about 5 pint jars