Basil-Garlic Tomato Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 20 lb.Tomatoes (about 60 medium)
1 C. chopped Onion
8 cloves Garlic, minced
1 Tbsp. Olive Oil
1/4 C. finely minced, fresh Basil
1 Tbsp. bottled lemon juice per hot jar
7 (16 oz) Pint Glass Jars with lids and bands
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Directions: |
Directions:Prepare boiling water canner. Keep jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
Saute onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
Puree tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
Combine tomato puree and basil in large saucepan. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
Add lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim clean. Center a hot lid on each jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed. |
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Number Of
Servings: |
Number Of
Servings:7 Pints |
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