Monday, September 15, 2008

So much Basil - Make Basil Garlic Sauce

I had so much basil I grew this year in my garden! You can see it here to the left of my jalapeno plants. What to do with all that basil, besides pesto: Basil-Garlic Tomato Sauce. I love canning, and so I took out my Ball Blue Book and found this recipe.

  • 20 pounds tomatoes
  • 1 cup chopped onion
  • 8 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/4 cup finely minced fresh basil
  • Bottled lemon juice
Prepare Ball® or Kerr® jars and closures according to instructions found in Canning Basics in the book.

Wash tomatoes; drain. Remove core and quarter tomatoes; set aside.

Saute onion and garlic in olive oil until transparent.

Add tomatoes. Simmer 20 minutes, stirring occasionally.

Put tomato mixture through a food mill or strainer to remove seeds and peel. Combine tomato puree and basil in a large saucepot. Cook over medium-high heat until reduced by one-half, stirring to prevent sticking.

Add 1 tablespoon bottled lemon juice to each pint jar. Carefully ladle hot sauce into hot jars, leaving 1/2-inch headspace. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met-fingertip tight.

Process 35 minutes in a boiling-water canner.
Yield: about 7 pints.

This sauce is just fabulous!

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