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To Blanch Tomatoes: Bring a large stock pot with water to a full boil. Place a few tomatoes into the water for 60 seconds. Using a pair of tongs or your ladle, remove tomatoes and place in cold water for 5 minutes. You should now be able to easily peel off the skins.
Basil Tomato Sauce Recipe
3 tablespoons olive oil
3 onions, minced
3 garlic cloves, minced
3 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
25 large fresh tomatoes
2 teaspoons table salt
2 teaspoons ground black pepper
2 teaspoons granulated sugar
1 tablespoon plus 1 teaspoon beef bouillon
Measure out and add your olive oil to a large nonstick stock pot. Over medium heat, stir in the minced onions and garlic and saute them in the oil for 1 minute. Stir in the chopped basil and chopped parsley. Turn heat down to low.
Blanch and remove the skins from your tomatoes and process them in a juicer or food processor to make tomato juice. Add this juice to your stock pot and then add in the rest of the ingredients, stirring after each addition with a nonstick silicone spatula.
Turn the heat up to medium and cover your pot. Simmer the mixture for 1 to 1 1/2 hours, stirring every 10 to 15 minutes.
Once sauce is done cooking, ladle it into clean and hot jars, being careful to leave a 1/2" head space from the top of the jar. Using a clean cotton towel, wipe the rim clean and add your seal and ring to the jar. Process your jars all at one time in your water bath canner for 45 minutes. Remove jars from the canner and let cool to room temperature. This sauce will keep for up to 1 year if your jars sealed properly.
3 comments:
A simple tomato sauce and I love basil. Now if I had more confident in canning...
This looks wonderful. I make my own spaghetti sauce, but have never tried canning it. What kind of tomatoes do you use?
I use your simpled red garden variety of tomatoes, not sure what their "name" is.
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