This is a great everthing sauce! Tomato, herbs, salt, balsamic vinegar & a touch of sugar, making it ideal for water bath canning. The depth of flavor in this easy pasta sauce is amazing!
30lbs Tomatos, plum / roma washed and cored
2 Tbsp kosher salt
6 Tbsp brown sugar
1/4 Cup balsamic vinegar
2 Tbsp dried basil
1 Tbsp dried oregano
1 Tbsp dried parsley
1 Cup Fresh basil, torn
Bottled lemon juice
Peel tomatoes by dropping them in boiling water for 30 secomds and then plunging them into ice water.
When tomatoes are peeld, put them in a large stockpot, bring to a full rollin boil and boil 10 minutes.
Puree tomatoes with blender, food processer or food mill and return to stockpot. Add the rest of the ingredients and cook sauce down to desired consistancy. This make take a few hours on medium low.
Prepare jars and water bath canner.
Fill hot jars with sauce leaving 1/2 inch headspace, add 1 tablespoon bottled lemon juice for pints and 2 tablespoons for quarts. Clean rims, put on lids and rings fingertip tight. Put jar imediately into simmering canner.
Process pints for 35 minutes, quarts for 40 minutes, adjusting by 5 minutes for your altitude.
Check out my video for the “How To” Canning Tomato Basil Sauce: https://www.youtube.com/watch?v=BtdemDi9G30&t=2s
Enjoy!
~J~
