This fragrant and yummy pasta sauce by our very own Life Lease expert Gary Zock, is rich and packed with flavor. It’s easy to make, extremely versatile and is the perfect way to use up all of those Fall tomatoes!
Ingredients:
12 pounds ripe tomatoes (Gary prefers ROMA tomatoes)
OPTIONAL peel tomatoes see tip* (Gary does not do this)
3 tbsp. Brown sugar, packed
2 tbsp. Kosher salt
1 tbsp. Balsamic vinegar
1 tsp. Fresh ground pepper
2 cups Basil leaves snipped, lightly packed
1 cup Assorted fresh herbs (oregano, thyme, parsley)
1 tbsp. Crushed red pepper
6 tbsp. Lemon juice
Directions:
1. Cut peeled tomatoes into chunks and add to a food processor in batches. Cover and process until chopped. Transfer chopped tomatoes to a 7 or 8-quart stainless steel, enamel, or non-stick heavy pot. Add all tomatoes to the pot.
2. Add brown sugar, salt, vinegar, and black pepper to the tomatoes and bring to a boil, stirring often. Reduce heat and simmer uncovered for 70 – 80 minutes or until mixture is reduced to about 11 cups and is desired sauce consistency, stirring occasionally. Remove from heat; stir in basil and other herbs and if desired, crushed red pepper.
3. Spoon 1 tablespoon of the lemon juice into each hot sterilized pint canning jar. Ladle hot sauce into jars with lemon juice, leaving ½ inch headspace. Wipe jar rims; adjust lids.
4. Process filled jars in a boiling water canner for 35 minutes (start timing when water returns to boiling) Remove jars from canner; cool on wire racks.
Garlic Lovers:
Add 2-3 cloves of garlic heated in 12 tbsp. of olive oil before adding tomatoes.
Makes 6 pints
