7 pints SERVINGS
- 20 pounds firm, ripe tomatoes
- 1 cup chopped onion
- 8 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup finely minced fresh basil
- 7 tablespoons lemon juice, or 1-3/4 teaspoons citric acid, divided
- Sterilize pint jars and lids according to manufacturer’s instructions.
- Wash tomatoes, then remove core and blossom ends. Cut tomatoes into quarters, and set them aside.
- In a large stockpot over medium heat, sauté onion and garlic in olive oil until tender. Add quartered tomatoes, and simmer for 20 minutes, stirring now and then.
- Press mixture through a sieve or food mill; discard seeds and peels.
- Combine tomato pulp and basil in a large saucepan. Cook mixture over medium-high heat until volume is reduced by half, stirring constantly to prevent sticking.
- To each jar, add either 1 tablespoon lemon juice or 1/4 teaspoon citric acid. Ladle hot sauce into jars, leaving 1/2-inch headspace.
- Wipe rims and threads of jars clean. Place lids on jars, and screw bands down evenly and firmly, but don’t force them.
- Process for 35 minutes in a boiling water canner.Want more home-canning recipes? Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.