One of my favorite garden delights. Basil tomato sauce. I have been making this sauce for over 12 years now. I don't think that I could end a summer without having jars of this goodness in my pantry. Looks yummy right? It's so easy to make. Can I show you how?
Let's go out to the garden and do a little picking. We have lots of red ripe tomatoes. Now if you don't have a garden head out to a farm stand or farmers market. The price for bulk canning tomatoes is very reasonable.
Look at all of this basil. Mmmmmm! I sure hope I can use it all. I also planted lemon basil and cinnamon basil. The lemon basil tastes great with zucchini and chicken and fish(yuk). The cinnamon basil I haven't used yet. Have you tried cinnamon basil? If so what did you make? Alright lets get on with sauce making. We need to skin the tomatoes. Bring a pot of water to a boil. Add tomatoes a few at a time to remove the skins.
Plunge the fruit into ice water to stop the cooking process. Slip the skin off.
Cut the tomatoes and add them to a large stock pot and start cooking.
I like to use a potato masher to crush the fruit. It works great.
Next chop up the basil. Add it to the pot. Bring the sauce to a boil and simmer on low for about 2 hours.
Make sure your jars are sterilized. Follow the directions that came with your water bath canner. Add 2 tablespoons bottled lemon juice and 1 teaspoon salt to each quart jar. If you are using pint jars it's 1 tablespoon lemon juice and 1/2 teaspoon salt. Fill with the basil tomato sauce.
Place jars in your water bath canner and process for 45 minutes. If you don't want to can your sauce just put it in freezer containers. It tastes just as good. There is almost nothing better than opening a jar of summer sunshine in the cold of winter. My favorite way to use my sauce is add a little heavy cream and parmesan cheese. Serve it with pasta. You could also add some tomato paste and it tastes better than spaghetti sauce. I hope you give it a try. I promise you won't regret all your time and effort.