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Basil-Garlic Tomato Sauce

Print Makes about 7 (16 oz) pints
The name says it all. Combine tomatoes, basil and garlic for a sauce you can serve any time.

Level of Ease:

Medium

Preserving Method:

Waterbath Canning

You Will Need:

  • 20 lb tomatoes (about 60 medium) 
  • 1 cup chopped onion (about 1 large)
  • 8 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1/4 cup finely minced, fresh basil
  • ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice per hot jar
  • 7 (16 oz) pint glass preserving jars with lids and bands


Half Recipe:

  • 10 lb tomatoes (about 30 medium)
  • 1/2 cup chopped onion (about 1/2 large)
  • 4 cloves garlic, minced
  • 1-1/2 tsp olive oil
  • 2 Tbsp finely minced fresh basil
  • ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice per hot jar
  • 3 (16 oz) pint glass preserving jars with lids and bands

Directions:

  1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
  3. SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
  4. PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
  5. COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
  6. ADD ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  7. 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.

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