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Easy Homemade Tomato Basil Sauce

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A simple and forgiving tomato basil sauce recipe perfect for canning and preserving the fresh flavors of summer. This guide walks you through five easy steps to create a delicious sauce that can be enjoyed year-round.

Ingredients

Scale
  • 10 pounds ripe Roma or plum tomatoes
  • 1 cup fresh basil leaves, chopped
  • 6 large garlic cloves, minced
  • 1 medium yellow onion, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice (fresh or bottled)
  • 2 teaspoons salt (adjust to taste)
  • ½ teaspoon freshly ground black pepper
  • Optional: pinch of red pepper flakes
  • Optional: 1 teaspoon sugar

Instructions

  1. Prepare your jars and lids: Wash jars in hot, soapy water and rinse well. Sterilize jars by placing them in a boiling water bath or dishwasher sanitize cycle. Keep jars hot until ready to fill. Boil lids for 5 minutes and set aside on a clean towel.
  2. Blanch and peel tomatoes: Score a small ‘X’ on the bottom of each tomato. Boil tomatoes for 30-60 seconds until skins loosen. Transfer to ice water bath and peel off skins starting from the scored end.
  3. Chop and simmer: Roughly chop peeled tomatoes, discarding cores. Heat olive oil in a large stockpot over medium heat. Sauté minced garlic and chopped onions until translucent and fragrant, about 5 minutes. Add tomatoes and simmer uncovered for 45 minutes to 1 hour, stirring occasionally until sauce thickens.
  4. Add seasoning and basil: Stir in salt, pepper, optional red pepper flakes or sugar, and lemon juice. Remove from heat and fold in chopped fresh basil just before filling jars to preserve brightness.
  5. Fill jars and process: Using a funnel and ladle, fill hot jars leaving ½ inch headspace. Wipe rims clean with a damp cloth. Place lids and screw on bands fingertip tight. Process jars in boiling water bath for 35 minutes for quarts, 30 minutes for pints (adjust for altitude). Remove jars carefully and let cool undisturbed for 12-24 hours. Check seals; lids should be concave and not flex when pressed.

Notes

Do not rush the simmering process to allow flavors to concentrate and sauce to thicken. Add fresh basil at the end to preserve its bright flavor and avoid bitterness. Keep jars hot before filling to prevent breakage. Ensure jars are submerged by at least one inch of water during processing. If jars do not seal, refrigerate and use within a week or reprocess with new lids.

Nutrition

Keywords: tomato basil sauce, homemade tomato sauce, canning tomato sauce, preserving tomatoes, easy tomato sauce, summer sauce, garden tomatoes, basil sauce

Find it online: https://emmaoven.com/easy-homemade-tomato-basil-sauce-canning-guide-5-simple-steps-for-perfect-preservation/