Basil-Garlic Tomato Sauce

By Erinswan

Ingredients

• 20 lb tomatoes (about 60 medium)
• 1 cup chopped onion (about 1 large)
• 8 cloves garlic, minced
• 1 Tbsp olive oil
• 1/4 cup finely minced, fresh basil
• 1/4 tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice per hot jar
• 7 (16 oz) pint glass preserving jars with lids and bands

Details

Servings 1
Adapted from freshpreserving.com

Preparation

Step 1

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

2.) WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.

3.) SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.

4.) PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.

5.) COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.

6.) ADD ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

7.) 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.