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Basil Tomatoes


This is one of my family favorites. It is light and low in calories, but full of spicy flavor.

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  • 3 T olive oil
  • 3 onions, minced
  • 3 garlic cloves, minced
  • 2 T fresh basil, or 1 T dried basil
  • 3 T minced parsley
  • 25-30 tomatoes
  • 2 t salt
  • 1 t pepper
  • 1 1/2 t sugar
  • 1 T + 1 teaspoon beef bouillon



Step 1

Peel the tomatoes by dropping them into boiling water for 15-20 seconds or until skins start breaking off. Place hot tomatoes in another pot or large bowl to cool. Remove skins and core each tomato; then squeeze tomato with the palm of your hand and fingers, into another bowl. In a large 6 quart pot, add oil, minced onions and garlic and saute until transparent. Add basil, salt, pepper, sugar, bouillon and parsley. You can now add the tomatoes. Cook on low heat for 1 1/2 hours, stirring often. When sauce is done, ladle into hot jars to within 1/2 inch of the top of the jar. Clean rims of jar and seal with clean cap . Process for 45 minutes in a water bath canner.

Makes 6 quarts


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