Basic Tomato-Basil Sauce

1. 1

   Wash tomatoes.

2. 2

   Dip each tomato in boiling water 30 to 60 seconds or until skins split.

3. 3

   Plunge immediately into ice water; core, peel, and quarter tomatoes.

4. 4

   Place 4 cups of tomatoes in a large stockpot; crush tomatoes.

5. 5

   Quickly bring to a boil over high heat, stirring vigorously; gradually add remaining quartered tomatoes, stirring constantly.

6. 6

   Reduce heat, and simmer, uncovered, 2 hours.

7. 7

   Remove from heat; stir in basil.

8. 8

   Add 1 tbls.

9. 9

   lemon juice and 1/2 tsp.

10. 10

    salt to each pint jar.

11. 11

    Immediately pack hot tomatoes into hot jars, filling to 1/2 inch from top.

12. 12

    Carefully run a nonmetallic spatula around inside of jars to remove air bubbles; wipe jar rims.

13. 13

    Cover at once with metal lids, and screw on bands.

14. 14

    Process in boiling-water bath 35 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.