The wonderful aroma from this sauce, as it’s bubbling on the stove, brings me right back to my Gramma Josephine’s kitchen. She would make this simple sauce and pour it over everything, from pasta to gnocchi, chicken and even fish. It’s a great sauce to can, but it also freezes well.
Basic and Garlic Tomato Sauce
- 20 lbs tomatoes, approximately
- 1 cup onion, chopped
- 8-10 cloves garlic, minced
- 1 Tbsp olive oil
- 1/4 cup basil, minced
- 3 Tbsp brown sugar
- 2 tsp canning salt
- bottled lemon juice
- Remove core and blossom end of tomatoes and cut into quarters.
- Heat olive oil in a large sauce pot.
- Add tomatoes, onion and garlic to sauce pot and simmer 20-25 minutes; stirring occasionally.
- Run tomato mixture through a food mill to remove the skin and seeds.
- Return tomato puree to sauce pot and add basil; simmer until volume of sauce is reduced by half.
- Add brown sugar and salt and simmer another 10 minutes, stirring to prevent sticking.
- Ladle sauce into canning jars leaving approximately 1/2 inch headspace.
- Add 1 Tbsp lemon juice to each pint jar.
- Process in a water bath canner (click here for directions) for 35 minutes.