With the richness of plum tomatoes and fresh basil, this sauce captures the flavors of summer in a jar to enjoy all year long!
MAKES: ABOUT 4 PINT JARS
INGREDIENTS:
- 12 cups peeled and chopped ripe Roma or other plum tomatoes (8 to 9 pounds tomatoes)
- 10 cloves garlic, minced (about 1 head garlic)
- 4 cups chopped fresh basil leaves
- 8 shallots, minced
- 4 tablespoons red-wine vinegar
- 6 teaspoons granulated sugar
- 4 teaspoons freshly squeezed lemon juice
- 2 teaspoons pickling salt
- 1 teaspoon freshly ground coarse black pepper
- 8 scallions (including green tops), thinly sliced
- 1 can (12 ounces) tomato paste
INSTRUCTIONS:
- COMBINE INGREDIENTS: In an 8-quart stainless steel stockpot, combine the tomatoes, garlic, basil, shallots, vinegar, sugar, lemon juice, salt, and pepper.
- BOIL AND SIMMER: Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat and boil gently, stirring frequently, for 5 minutes. Stir in the scallions and tomato paste, then return the mixture to a full boil. Remove the pot from the heat.
- FILL AND SEAL JARS: Ladle the sauce into hot jars, leaving ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- PROCESS JARS: Process pint jars in a water bath canner for 35 minutes; quart jars for 40 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands.
- STORE: Store jars in a cool, dry, dark place for up to 1 year.
