Tomato-basil sauce is on Pioneer Dad’s favorites from garden to table. Fresh tomatoes picked that morning make a wonderful dinner sauce. Paired with roasted garlic, it can’t be beat for flavor and complexity.
Prep Time: 2 hrs. 30 min.
Cook Time: 1 hr. 15 min.
Total Time: 3 hrs. 45 min.
Yield: 11 cups or 6 pints
12 pounds ripe tomatoes about 25 tomatoes, peeled
3 Tablespoons brown sugar
2 Tablespoons kosher salt or 4 teaspoons salt
1 Tablespoon balsamic vinegar
1 teaspoon freshly ground black pepper
2 cups fresh basil leaves, chopped
1 cup assorted fresh herbs; oregano, thyme, parsley or Italian parsley, chopped
1 Tablespoon crushed red pepper flakes
3 Tablespoon chopped roasted garlic
6 tablespoons lemon juice
1. Immerse tomatoes into a pot of boiling water for one minute. Transfer tomatoes into a bowl of ice water to cool. Peal tomatoes and cut into chunks. Transfer cut tomatoes to a food processor in batches. Cover and process until chopped. Transfer chopped tomatoes to an 8-quart nonreactive heavy pot. Repeat chopping process with remaining tomatoes. Add all tomatoes to the pot.
2. Add brown sugar, salt, vinegar, and black pepper to the tomatoes. Bring to a boil. Boil uncovered, for 70 to 80 minutes, stirring occasionally, until mixture is reduced to about 11 cups and is desired consistency. Remove from heat; stir in the herbs and crushed red pepper and the chopped roasted garlic.
3. Spoon 1 tablespoon lemon juice into each of six hot, clean pint jars. Ladle tomato sauce into jars with lemon juice, leaving 1/2-inch headspace. Wipe the jar rims; adjust lids. Process filled jars in a boiling-water canner for 35 minutes (start time when water returns to a full boil). Remove jars; cool on wire racks.
How to Prepare Roasted Garlic
Preheat the oven to 400 degrees F. Peel away the dry outer layers of garlic skin, leaving skins and cloves intact. Slice off about 1/2 inch from the pointed top of the garlic bulb. Leave the bulbs intact but expos the individual cloves.
Place the garlic bulbs, cut sides up, in a 1 to 1-1/2-quart casserole. Drizzle 1 Tablespoon of olive oil over the garlic bulb. Cover and bake for 30 to 35 minutes or until garlic cloves are soft. Remove from oven and cool. Remove the garlic cloves from papers by squeezing the bottoms of the bulbs. Rough chop the roasted garlic.
Serving size: 262 g
Fat Total: 0.8 g
Protein: 2.8 g
Cholesterol: 0 mg
Carbohydrates: 13.7 g
Sodium: 650 mg
Dietary Fiber: 4.6 g
Calories from Fat: 8