* 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

Peppi

I'm not ASSuming anything: Italian or curley parsley?

Carol

Jessy, I usually use Italian flat leaf parsley, because that's what I grow. You can also play with the flavor of the sauce by using different basils. I have one this year that I bought labeled as "large leaf basil." It has a slight anise scent which is nice.

Carol

It could be a potential problem if you were talking about a pink salt from Hawaii, something like that. But I've used a plain white sea salt I buy from an Asian store with no after-taste. After all, we're only talking about a teaspoon in the batch.

Morton's Kosher has the same additives as their table salt. Diamond Crystal Kosher doesn't, but you might find yourself using more - 1 1/2 tsp.

You could also can without any salt and just add to taste to the sauce during cooking or when serving.

Carol