Tomato-Basil Pasta Sauce
Don’t let a single tomato go to waste. Preserve the harvest with this delicious tomato-basil pasta sauce recipe! This recipe is adapted from Better Homes
12 pounds ripe tomatoes, peeled3 tablespoons packed brown sugar2 tablespoons kosher salt1 tablespoon balsamic vinegar1 teaspoon freshly gound black pepper2 cups lightly packed fresh basil leaves, snipped1 cup lightly packed assorted fresh herbs, such as oregano, thyme, and/or italian parsley1 tablespoon crushed red pepper (optional)6 tablespoons lemon juice
- Cut peeled tomatoes into chunks, add some of the chunks to a food processor.
- Cover and process until chopped.
- Transfer chopped tomatoes to a 7- to 8-quart stainless steel, enamel, or nonstick heavy pot.
- Working in batches, repeat chopping the remaining tomatoes in the food processor.
- Add all of the tomatoes to the pot.
- Add brown sugar, salt, vinegar, and black pepper to tomatoes.
- Bring to boiling, stirring frequently; reduce heat.
- Simmer, uncovered, for 70 to 80 minutes or until mixture reaches desired consistency (you should have about 11 cups), stirring occasionally.
- Remove from heat; stir in basil, assorted herbs, and, if desired, crushed red pepper.
- Spoon 1 tablespoon of the lemon juice into each of six hot sterilized pint canning jars.
- Ladle hot sauce into jars with lemon juice, leaving a 1/2 inch headspace.
- Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner for 35 minutes (start timing when water returns to boiling).
- Remove jars from canner; cool on wire racks.