We have not tried this recipe but it did come from a friend who cans frequently. We’ll probably give it a try this summer!
Ingredients
- 10 Lbs Ripe tomatoes peeled, cored and quartered
- 1/4 Cup Fresh basil chopped, lightly packed
- 2 Tbs Fresh oregano chopped
- 5 Cloves garlic minced or pressed
- 2 Tbs sugar May have to use up to 4 Tbs
- 2 Tsp Salt optional
- 1/2 Tsp Black pepper ground
- 3 Tbs Lemon juice 1 Tbs per pint jar
Servings:
Instructions
- In a heavy bottomed 8 to 10 quart non-aluminum pan, combine tomatoes, basil, oregano, garlic, sugar, salt (if using) and pepper. Bring to boil over high heat, stirring almost constantly; reduce heat and simmer uncovered, stirring often for 20 minutes.
- Put through a food mill or fine strainer, a portion at a time.
- Return puree to pan and bring to boil over high heat, stirring often. Reduce heat and simmer uncovered, stirring often until sauce is thickened and reduced to about 6 cups (about 1.5 hours); as sauce thickens reduce heat and stir more often to prevent sticking.
- Can using water bath method.
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