Canning Tomato Basil Sauce
Make your own tomato basil sauce with garlic. You can use this for spaghettis sauce, to make lasagna and manicotti, to name a few. By making your own sauce, you’ll have fresh tomatoes, fresh basil, onions, olive oil and garlic to flavor the sauce.
What Do You Use Tomato Basil Sauce For?
You can use the sauce as spaghetti sauce or as a pasta sauce. Use the sauce to make homemade lasagna and manicotti and use in place of tomato juice in chili.
Can You Use Canned Tomatoes?
You would want to use whole tomatoes in their own juice. You could also use crushed tomatoes for this recipe.
What Type of Tomatoes Are Used for Tomato Sauce?
Typically plum or San Marzano tomatoes are used to make tomato sauce. You can use whatever kind your family prefers. Whichever you use, use ripe tomatoes to get flavorful sauce. Garden tomatoes, store bought or farmers market tomatoes are all good to use after washing.
How Do You Process The Tomatoes?
You can use a food processor to chop the tomatoes into pieces prior to putting into the food mill. If you don’t have a food processor a blender works well. You may need to process tomatoes in batches.
Does the Tomato Sauce Have Pulp?
When you run the tomatoes through the food mill, there will be juice and pulp that is on the food mill. This pulp is wanted to help thicken the sauce while it reduces.
How Much Fresh Basil Do You Need?
This recipe calls for a quarter cup to make the tomato sauce. The basil is not added until after running the tomatoes through the food mill. It is ok to include it in canning the tomato sauce.
How Long Does It Take For Tomatoes to Reduce?
Making tomato sauce takes a while. It can take 8-12 hours, depending on the volume of sauce you have. It needs to cook on a low heat and stirred often.
How Long Is The Tomato Basil Sauce Processed?
The tomato basil sauce is processed in a water bath. Pint jars are processed for 35 minutes and quarts are processed for 40 minutes. Time starts once the water starts to boil.
Canning Garlic Basil Tomato Sauce
- 20 pounds tomatoes (about 60 medium (we used Plum/Roma tomatoes)
- 1 cup chopped onion
- 8 minced garlic cloves
- 1 Tablespoon olive oil
- 1/4 cup fresh minced basil
- bottled lemon juice or citric acid
- Wash tomatoes.
- Remove the core of the tomato and cut into half or quarters.
- Mince garlic and chop onion and place into large pot.
- Add the olive oil and cook until the onions are translucent in color.
- Add the tomatoes to the pot and bring to a boil. Once they are boiling, reduce the heat and simmer for 20 minutes. Make sure to stir so the tomatoes do not burn on the bottom.
- Use a blender or hand held blender to puree the tomato mix. You will need to work in batches.
- When once batch is done, then run it through the food mill to remove the skin and seeds and place into the roaster, another large pot or slow cooker.
- Into your tomato puree, add the chopped basil. This will need to reduce in volume by half. Stir to prevent burning.If you are using a roasting pan, temp should be 225F.
- Start Water bath canner so you can process hot jars of sauce when it is reduced.
- Once tomato sauce is reduced, it's time to can.In each jar add 1 Tablespoon lemon juice per pint jar (or 2 Tablespoons per quart). If you are using citric acid it is 1/4 teaspoon per pint or 1/2 teaspoon per quart.
- Ladle the tomato sauce into the jars, leaving 1/2" headspace and remove any bubbles.
- Wipe the rim with a wet clean towel.
- Place a lid on the jar and place a band on the jar, finger tight.
- Place hot jars into water bath canner to process. Repeat filling jars until water bath canner is full.
- Process jars for 35 minutes for pints and 40 minutes for quart jars.
- When time is up, turn off heat and let jars sit for 5 minutes.
- Remove from water bath canner and cover jars.
- Allow the jars to sit for 24 hours to cool.
- Remove bands and confirm jars have sealed.
- Date and label jars.