Basil Garlic Tomato Sauce (Ball recipe)
Info
Ingredients
I love trying new pasta sauces, and I had a “few” San Marzano tomatoes leftover from another recipe when I stumbled across the Basil Garlic Tomato Sauce recipe in Ball’s Blue Book Guide to Preserving. I thought this would be a nice addition to the other pasta sauce I already have on my shelves, plus it was a way to use some of the basil I had in my garden. This was easy to make, and it tastes like summer in jar, which will be perfect this winter when I’m missing my garden and the taste of fresh tomatoes.
You can certainly use whatever kind of tomato you have on hand, but I prefer using a paste-style tomato to get a thicker sauce.
Basil Garlic Tomato Sauce
20 pounds paste tomatoes
1 cup chopped onion
8 cloves garlic, minced
1 tablespoon olive oil
1/4 cup finely minced fresh basil
Citric acid or bottled lemon juice
Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters; set aside.
Saute onion and garlic in olive oil until transparent. Add tomatoes and simmer for 20 minutes, stirring occasionally. Puree tomato mixture using a food mill or food processor. Strain puree to remove seeds and peel.
Combine tomato puree and basil in a large saucepot. Cook over medium-high heat until volume is reduced by half, stirring to prevent sticking.
Add 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice to each pint jar. Ladle hot sauce into hars, leaving 1/2-inch headspace. Adjust two-piece caps.
Process 35 minutes in a boiling water canner.
Yield: About 7 pints
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2 Comments
Hi, I am looking forward to trying your recipe, but I am new and would like to make a few changes, I would like to add more onions, we love our onions, I would also like to make the sauce a chunky sauce and lastly, I would like to pressure can the sauce, so I don’t have to use vinegar. I am asking all of this, because, I want to make a product my family will eat. How long would I pressure can for.
Thank you for helping me,
suzie
The recipe is tested as shown, so making changes to it means the canning time would not be correct, and there’s no way of knowing what a safe amount of time would be. I’d be guessing, and that isn’t safe canning. If you add onions or make it chunky, then the density of the product changes, which is why I can’t give you an answer that you’d like. If it was me, and my family preferred more onions or a chunkier sauce, I’d make the recipe as shown but add more onions, etc., to the sauce when I open it to serve it.