This is a delicious, simple, easy to make sauce for pasta or other uses.
The recipe, from the Ball Blue Book, is also sugar and salt free straight out of the book, which makes it extra healthy.
While you can add dried seasoning to the recipe, you may wish to consider leaving it simple so that it’s more flexible when you open a jar.
You can easily double or triple this recipe.
We’ve made a suggestion that this sauce could just as well be made using passata (pure puréed tomato) as a base, because when starting from fresh tomatoes, all the first few steps do is have you prepare a passata. This is our suggestion, and not Ball’s.
See all pasta-sauce recipes for canning.
Jar size choices: Half-litre (US pint / 500 ml / 16 oz) OR 1 litre (1 US quart / 32 oz)
Processing method: Water bath or steam canning
Yield: 7 x half-litre (US pint / 500 ml / 16 oz) jars
Headspace: 2 cm (1/2 inch)
Processing time: 35 minutes for half-litres (pints); 40 minutes for litres (quarts)
Basil and Garlic Tomato Sauce
- 9 kg tomatoes (20 lbs / about 60 medium) OR 3 litres (US quarts) of tomato passata (4 x 700 ml bottles is close enough)
- 150 g onion (chopped. 1 cup / 5 oz / 1 large. Measured after prep.)
- 8 cloves garlic
- 1 tablespoon oil
- 20 g basil (fresh. 1/4 cup minced / .5 oz)
- lemon juice (bottled, OR citric acid)
If starting from tomatoes, wash, core and quarter the tomatoes. Set aside.
Peel and chop onion. Set aside.
Peel and mince garlic. Set aside.
Wash basil, discard stems, mince finely. Set aside.
Take a large pot. Add the onion, garlic and oil.
Sauté until onion starts to look clear.
If starting from tomatoes: Add the tomatoes to the pot. Cook uncovered for 20 minutes, stirring often. Pass mixture through a food mill or sieve to remove all the skin and seeds. Return strained tomato and onion purée to pot.
If using passata: put onion mixture in a food processor or blender. Add some of the passata. Blend until smooth. Put in pot, add all the remaining passata.
Add prepared basil to pot.
If starting from tomatoes, cook uncovered over medium heat until volume is reduced by a half. About 1 hour.
If starting from passata, simmer uncovered 10 minutes.
Regardless of how you started, stir often to avoid scorching at the bottom of the pot.
MANDATORY. Acidify jars. To each half-litre/ pint jar add either 1 tablespoon bottled lemon juice OR 1/4 teaspoon citric acid. To each litre/quart jar add either 2 tablespoons bottled lemon juice OR 1/2 teaspoon citric acid.
Ladle sauce into heated jars.
Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars 35 minutes for half-litres (pints), 40 minutes for litres (quarts). Increase time as needed for your altitude.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
- If you wish, you could season with salt, pepper, and dry (not fresh) herbs.
- If canning in litre (quart) jars, your yield should be about 3 jars.
- To be clear, the passata suggestion is ours. Ball only randomly authorizes substitutions to their recipes. We’re confident that it’s a safe one, as passata is just pure tomato run through a food mill, resulting in what they have you do with fresh tomatoes to get there.
- If using passata (4 x 700 ml bottles), your yield will be 6 x half-litre (US pint) jars.
- If using passata, stand emptied bottles upside down with caps on to drain well, then empty the bottles again into the pot. You’ll get an extra few tablespoons out of each bottle.
- Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 33.
- Also appears in: Ball Canning Back to Basics. Healthmark LLC / Newell Brands. Birmingham, AL : Oxmoor House. 2017. Page 148.
- Added suggestions for starting with tomato passata
Per 250 ml (1 cup / 8 oz)
- 131 calories, 32 mg sodium
* Nutrition info provided by https://caloriecount.about.com