Fresh basil tomato sauce (Canning and preserving)

 

Makes 6 quarts

• 3 tablespoons olive oil
• 3 onions, minced 
• 3 garlic cloves, minced
• 2 tablespoons fresh basil, chopped or 1 tablespoon dried basil
• 3 tablespoons minced parsley
• 25 to 30 tomatoes
• 2 teaspoons salt
• 2 teaspoons pepper
• 1½ teaspoons sugar

1. Add oil to a 6-quart pot.
2. Mince onions and garlic in food processor and sauté in oil until transparent ; add basil and parsley.
3. Peel tomatoes (dip in boiling water 15 seconds and peel) and process until like juice ; add to pot with onions and herbs.
4. Add the rest of ingredients and blend well ; cook on low heat for 1½ hours, stirring often.
5. When sauce is done, laddle into hot jars to within ½ inch of the top of the jar ; clean rims and seal.
6. Process for 45 minutes in a water bath canner.

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