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, peeled
3 tablespoons packed brown sugar
2 tablespoons kosher salt
1 tablespoon balsamic vinegar
1 teaspoon freshly gound black pepper
2 cups lightly packed fresh basil leaves, snipped
1 cup lightly packed assorted fresh herbs, such as oregano, thyme, and/or italian parsley
1 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.