Zutaten für Basic Tomato Basil Sauce
- 6 pounds ripe tomatoes
- 2 cups packed fresh basil leaves
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
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Zubereitung von Basic Tomato Basil Sauce
- Wash 6 pounds ripe tomatoes.
- Blanch tomatoes: Dip each tomato in boiling water for 30-60 seconds, or until skins split. Immediately plunge into ice water.
- Core, peel, and quarter the blanched tomatoes.
- Place 4 cups of quartered tomatoes in a large stockpot.
- Crush the tomatoes in the pot using a potato masher or your hands.
- Bring to a boil over high heat, stirring constantly.
- Gradually add the remaining quartered tomatoes, stirring frequently.
- Reduce heat to low and simmer uncovered for 2 hours, stirring occasionally.
- Remove from heat. Stir in 2 cups packed fresh basil leaves.
- Add 1 tablespoon lemon juice and 1/2 teaspoon salt.
- Ladle the hot sauce into sterilized pint jars, leaving 1/2 inch headspace.
- Remove air bubbles by running a non-metallic spatula or chopstick around the inside of each jar.
- Wipe jar rims clean.
- Place lids and bands on jars, tightening fingertip tight.
- Process in a boiling water bath for 35 minutes (adjust time based on altitude – consult your canning guide).
- Remove jars and let cool completely. Listen for the ‘pop’ sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
81g
Fat
1g
Carbs
10g
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Weeknight Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Sauces Canning Condiments Etc Vegetables Easy Low Fat Dietary Gifts Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Tomatoes Number Of Servings Technique 4 Hours Or Less
