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Recipe : Entry # 6302
Jamie Petterson
Recipe Title
Tomato-Basil Simmer Sauce
Recipe Theme
Tallapoosa River EC
12 pounds ripe tomatoes (about 25 tomatoes) peeled
3 tablespoons packed brown sugar
2 tablespoons kosher salt or 4 teaspoons salt
1 tablespoon balsamic vinegar
1 teaspoon freshly ground black pepper
2 cups lightly packed fresh basil leaves chopped
1 cup lightly packed assorted fresh herbs (such as oregano, thyme, parsley, or Italian (flat-leaf) parsley) chopped and
6 tablespoons lemon juice (I would use fresh lemons)
Cut peeled tomatoes into chunks and add some of the chunks to the food processor. Cover and process until chopped. Transfer chopped tomatoes to a 7- to 8-quart nonreactive heavy pot. Repeat chopping remaining tomatoes, in batches, in the food processor. Add all tomatoes to the pot. Add brown sugar, salt, vinegar and black pepper to the tomato mixture. Bring to boil. Boil steadily, uncovered, for 70 to 80 minutes, stirring occasionally, until mixture is reduced to about 11 cups and is desired sauce consistency. Remove from heat; stir in herbs. Spoon 1 tablespoon lemon juice into each of six hot, clean pint canning jars. Ladle sauce into jars with lemon juice, leaving 1/2-inch headspace. Wipe the jar rims; adjust lids. Process filled jars in a boiling-water canner for 35 minutes (start time when water returns to a full boil). Remove jars; cool on wire racks. Makes 6 pints. Tomatoes are easy to peel if you blanch them first. This is great with pasta (of course), grilled chicken, dip for garlic bread or grilled cheese sandwiches.