Tomato Basil Sauce:
Mmm...Tomato Basil Sauce. I love this in the winter time. I use this in several pasta dishes, and have been occassionally known to use it in some soups, casseroles, and pretty much anything else I might think it'd be good on. Pizza anyone?
12 lbs. ripe
3 Tbsp. packed brown sugar
2 Tbsp. kosher salt
1 Tbsp. balsamic vinegar
1 tsp. freshly ground black pepper
2 c. lightly packed fresh basil leaves, snipped
6 Tbsp. lemon juice
1 Tbsp. crushed red pepper
Cut peeled tomatoes into chunks. Put some of the tomato chunks into a food processor. Cover and process until they are chopped. Move chopped tomatoes to a 7- to 8-quart stainless steel, enamel, or nonstick heavy pot. Repeated this process with the tomatoes in small batches with your food processor and add all the tomatoes to the pot.
Add brown sugar, salt, vinegar, and black pepper to your tomatoes. Bring this to boiling. Stir often and reduce heat. Simmer tomatoes uncovered, for 70 to 80 minutes or until the mixture is reduced to about 11 cups and is desired sauce consistency, stirring occasionally. Remove pot from heat; stir in basil and other herbs and crushed red peppers (if desired).
Spoon 1 Tbsp. of the lemon juice into each of the six sterilized, hot pint canning jars. Ladle the hot sauce into each jar with the lemon juice, being sure to leave a 1/2-inch headspace. Wipe the jar rims clean; adjust the two-piece canning jar lids.
Process your filled jars in your water bath canner for 35 minutes. Remove jars from the canner and cool.
Makes about 6 pints.