I ended up with 5 half pints of sauce.

Exported from MasterCook *

Chunky Basil Pasta Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg)
1 cup chopped onion -- (250 mL)
3 cloves garlic -- minced
2/3 cup red wine -- (150 mL)
1/3 cup red wine vinegar (5 % strength) -- (75 mL)
1/2 cup chopped fresh basil -- (125 mL)
1 tablespoon chopped fresh parsley -- (15 mL)
1 teaspoon pickling salt -- (5 mL)
1/2 teaspoon granulated sugar -- (2 mL)
1 6-oz/156 mL) can tomato paste

Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pin (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB.

Yield:
"8 cups"

Note: This sauce also makes an excellent base for a quick pizza.

Now, there are 10+ jars of the other sauces left, but no jars are left from this one. It definitely was our favorite. I'm only making this one from now on.

A lot of red wine vinegars are stronger than the 5% minimum. My current bottle is 7% strength.

Carol

Here it's struggling to get into the 70s and still in the 50s at night. We have officially the coldest July on record in Michigan now, and I love it because I hate summer and the heat. My tomatoes, though, are not amused...

Annie

This is my first home-canned pasta sauce, maybe the problem is I expect it to taste something like a store-bought? Is it supposed to be so vinegary?

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Basil-Garlic Tomato Sauce
Makes about 7 (16 oz) pints

You will need:
� 20 lb tomatoes (about 60 medium)
� 1 cup chopped onion (about 1 large)
� 8 cloves garlic, minced
� 1 Tbsp olive oil
� 1/4 cup finely minced, fresh basil
� Bottled lemon juice
� 7 (16 oz) pint glass preserving jars with lids and bands

Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
3.) SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
4.) PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
5.) COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
6.) ADD 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

Do you think this can be safely canned in quarts and just up the BWB to 40 minutes?

I did find a recipe in the BBB for canning roasted tomatoes in a BWB and I am going to try that tomorrow. I'll let you know how that works.

I just made my second batch of this sauce (I mean second time I've made it, but the first time was some years back.) Last time I did find the flavor too "sharp" and also too strong of basil. I like basil but for my taste I just felt the sauce was over the top.

I made a triple batch of the sauce and changed the proportions to half basil and half parsley. I also switched from a Cabernet Sauvignon to a Merlot, which has far less bite. The end result was lovely. Not harsh, not vinegary and far more pleasing to my tastebuds. Everyone's different. Sometimes you can safely tweak a canning recipe in small ways for a big payoff.

Also, the brand of red wine vinegar makes a big difference. I used Four Monks.

Carol

Lisa

Carol

I'd like to make it with yellow tomatoes but don't want to add red tomato paste. I'm thinking I could omit the tomato paste since I believe it is primarily used to help thicken it. I would use a dry white wine such as Chardonney or Viognier and use white wine vinegar in place of red wine vinegar. I think the green basil and parsley would give it a lovely appearance in the jar.

There's a fair amount of low-acid product in this sauce with the onions, garlic and fresh herbs. My personal inclination is not to mess with it for fear of "a tweak too far" with what's carefully balanced for water bath.

It's a personal choice though.

Carol