Basil Tomatoes Recipe

Ingredients for Basil Tomatoes

• 4 pounds ripe tomatoes
• Fresh Basil
• Bottled Lemon Juice

How to Make Basil Tomatoes

1. Wash 4 pounds of ripe tomatoes and blanch them by dipping in boiling water for 45 seconds.
2. Immediately plunge the tomatoes into a bowl of ice water. Peel, core, and quarter the tomatoes.
3. Place 4 cups of quartered tomatoes in a large saucepan and gently crush them with a potato masher or your hands.
4. Bring the crushed tomatoes to a boil over medium-high heat.
5. Add the remaining quartered tomatoes to the pan and return to a boil.
6. Reduce heat to low, and simmer uncovered for 2 hours, stirring frequently to prevent sticking.
7. Remove from heat and stir in 1/4 cup of fresh basil leaves, chopped.
8. Stir well to combine the basil and tomatoes.
9. Add 1 teaspoon of lemon juice to each sterilized pint jar or 2 teaspoons of lemon juice to each sterilized quart jar.
10. Ladle the tomato mixture into the jars, leaving 1/2 inch headspace.
11. Remove air bubbles by running a non-metallic utensil around the inside of the jars. Wipe the rims clean, seal, and process in a boiling water bath for 35 minutes for pints or 45 minutes for quarts.
12. For freezing, leave 1 1/2 inches of headspace, seal tightly, and freeze.