Basil Garlic Tomato Sauce

Prep Time: 30 min.
Total Time: 1 hrs. 5 min.
Servings: 7 (16 oz.) pints
Stores up to 1 year

Tomatoes, basil and garlic make a versatile sauce, with garden fresh flavors, that is a crowd pleaser. It is great fresh out of the jar in spring and summer. Or, use it as a base for soups and stews during the colder seasons.

Ingredients:

20 lb. tomatoes, about 60 medium
1 cup chopped onion
8 cloves garlic, minced
1 Tbsp. olive oil
1/4 cup finely minced, fresh basil
¼ tsp. citric acid or 1 Tbsp. bottled lemon juice per pint jar
7 (16 oz.) pint glass preserving jars with lids and bands

Directions:

1. Prepare the boiling water canner. Heat the jars and lids in simmering water until ready for use. Do not boil the water. Set the bands aside.

2. Wash the tomatoes and drain. Remove the core and blossom ends. Cut the tomatoes into quarters and set aside.

3. Sauté the onion and garlic in olive oil until they become transparent. Add the tomatoes and bring to a boil. Reduce the heat and simmer for 20 minutes, stirring occasionally.

4. Puree the tomato mixture in a food processor or blender, working in small batches. Strain the purée to remove seeds and peel.

5. Combine the tomato purée and basil in large sauce pot. Bring to a boil. Reduce the heat and simmer until the sauce has reduced by half. Continue stirring to prevent sticking.

6. Add ¼ tsp. citric acid or 1 Tbsp. lemon juice to each hot jar. Ladle the heated sauce into the hot jars leaving ½-inch headspace. Remove any air bubbles. Wipe the rim, and center the hot lids on each jar. Apply the band and adjust until fingertip tight.

7. Process filled jars in a boiling water canner for 35 minutes at altitudes under 1,000 ft. For higher altitudes: add 4 minutes for altitudes up to 2,000 ft., or add 6 minutes up to 3,000 ft.

8. Remove jars and cool. Check all lids for a proper seal after 24 hours. Lids should not flex up and down when the center is pressed.

* There are several trusted resources to check suspicious canning recipes; The USDA’s Book of Safe Canning, National Center for Home Food Preservation, and the Ball Corporation. All of these organizations offer reliable advice and recipes.

Basil-Garlic Tomato Sauce – Half Recipe

Prep Time: 30 min.
Total Time: 1 hrs. 5 min.
Servings: 3 (16 oz.) pints
Stores up to 1 year

Ingredients:

10 lb. tomatoes 30 medium
1/2 cup chopped onion
4 cloves garlic, minced
1-1/2 tsp. olive oil
2 Tbsp. finely minced fresh basil
¼ tsp. citric acid or 1 Tbsp. lemon juice per pint jar
3 16 oz. pint glass preserving jars with lids and bands

Directions:

1. Prepare the boiling water canner. Heat the jars and lids in simmering water until ready for use. Do not boil the water. Set the bands aside.

2. Wash the tomatoes and drain. Remove the core and blossom ends. Cut the tomatoes into quarters and set aside.

3. Sauté the onion and garlic in olive oil until they become transparent. Add the tomatoes and bring to a boil. Reduce the heat and simmer for 20 minutes, stirring occasionally.

4. Puree the tomato mixture in a food processor or blender, working in small batches. Strain the purée to remove seeds and peel.

5. Combine the tomato purée and basil in large sauce pot. Bring to a boil. Reduce the heat and simmer until the sauce has reduced by half. Continue stirring to prevent sticking.

6. Add ¼ tsp. citric acid or 1 Tbsp. lemon juice to each hot jar. Ladle the heated sauce into the hot jars leaving ½-inch headspace. Remove any air bubbles. Wipe the rim, and center the hot lids on each jar. Apply the band and adjust until fingertip tight.

7. Process filled jars in a boiling water canner for 35 minutes at altitudes under 1,000 ft. For higher altitudes: add 4 minutes for altitudes up to 2,000 ft., or add 6 minutes up to 3,000 ft.

8. Remove jars and cool. Check all lids for a proper seal after 24 hours. Lids should not flex up and down when the center is pressed.

Handy Tomato Tips

• Peeling tomatoes
Use a small sharp paring knife to cut an X into the bottom of each tomato. Immerse tomatoes in boiling water for 30 to 60 seconds or until the skins split open. Transfer to tomatoes to a large bowl of ice water. When cool, use the knife to peel the skin off the tomatoes.

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