Saturday, October 15, 2011

Tomato, Basil and Garlic Sauce

I am not a huge fan of store bought tomato sauce, it has so much stuff in it. For some crazy reason they add sugar, don't get me wrong I l-o-v-e sugar- but NOT in my Tomato sauce! This sauce recipe is so versatile, it can be used for spaghetti, lasagna, pizza, dipping, and soups. It can be canned as well! My postJars,Jars, and more Jars! proves I have plenty of jars to can up this season's tomatoes. Right now is the tail end of tomato season, so if you plan on making this you better hurry! I have 2 recipes here a small one and a big one. If you are planning to can, take the leap and do the big one. The method for  canning is water bath. Not too scary, just a big pot of boiling water and mason jars with lids and bands. I got 25 pounds of tomatoes for $13.33, that was a screaming deal, I got 7 quarts, and 1 pint of sauce.  The garlic was from my garden, and basil was from a friends garden. This recipe is a base, browned meat or meatballs can be added for a tasty meat sauce. You can also kick it up a notch and add red pepper flakes, or diced jalapeƱos.

Adapted from Ball Canning recipes
Large Batch- Recommended for canning 
25 pounds Roma Tomatoes 
25 lb tomatoes
1 cup chopped onion
10 cloves garlic, minced
2 Tbsp olive oil
1/3 cup finely minced, fresh basil
Chunky sauce
Only if canning:
1 Tbsp Bottled lemon juice per hot jar
7 Quart or 14 Pint glass preserving jars with lids and bands

Small Batch:
Smooth Sauce ready for Basil
10 lb tomatoes (about 30 medium)
1/2 cup chopped onion
4 cloves garlic, minced
1-1/2 tsp olive oil
2 Tbsp finely minced fresh basil 
 Wash the tomatoes. Remove core and blossom ends. Cut into quarters. Set aside.
Saute onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes,stirring occasionally.
Puree tomato mixture in a food processor or blender, working in batches. Strain ( a fine mess strainer) puree to remove seeds and peel.Toss the tomato puree and basil in large stockpot. Bring to a boil. Reduce heat and simmer until volume is reduced by half( I didn't reduce by half more like a fourth I wanted a looser sauce), stirring to prevent sticking. Once the sauce has reached your desired thickness it can be gobbled up. 

Now only if you are canning: Prepare boiling water canner (large pot filled half way with boiling water, with a rack in the bottom to prevent the jars from touching the bottom).Heat jars in the sink covered in simmering  water. Heat lids in small saucepan with simmering water. Do not boil. Set bands aside
 Add 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch head space. Remove air bubbles with a chopstick. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
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. Store in a cool dry place, not the refrigerator.
Tomato, Basil and Garlic Sauce ready for Later!

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