My synopsis of this project is as follows: this better be the best tasting tomato sauce I've eaten. Otherwise, it's simply not worth the effort.
It's not that canning tomato sauce is difficult, but it is a time-consuming task that requires far more tomatoes than you would imagine for the end result of sauce. However, I am still excited to try this sauce as it contains tomatoes and basil all grown in our garden.
Basil-Garlic Tomato Sauce
20 lbs. tomatoes
1 cup onion, chopped
8 cloves garlic, minced
1 Tbsp. olive oil
1/4 cup fresh basil, minced
Bottled lemon juice
Wash tomatoes, and drain. Remove core, and cut into quarters. Set aside.
Saute onion and garlic in olive oil until translucent. Add tomatoes, and simmer 20 minutes, stirring occasionally. Process mixture through a food mill to remove seeds and skins. Combine tomato puree with basil. Cook over medium-high heat until sauce is reduced by one half, stirring to prevent sticking.
Add 1 Tbsp. lemon juice to each pint jar. Ladle in hot sauce, leaving 1/2-inch headspace. Adjust two-piece caps, and process in hot water bath 35 minutes.