We received oodles of tomatoes this week from Bountiful Baskets. These, combined with the tomatoes I’m still pulling from my garden, meant a counter overflowing with them. So I decided to put them to good use and make some fresh marinara sauce to can. My neighbor came over to take part. The process was definitely much easier with two! Here’s the recipe:
Chunky Basil Pasta Sauce
8 cups coursely chopped, peeled tomatoes (about 9-12)
**(look HERE for a quick lesson on how to EASILY peel tomatoes)
1 cup chopped onion
3 cloves garlic, minced
2/3 cup red wine
1/3 cup red wine vinegar
1/2 cup chopped fresh basil (if you live in Vegas and you want to make this, PLEASE TAKE SOME OF MINE!)
1 Tbsp. chopped fresh parsley
1 tsp. pickling salt
1/2 tsp granulated sugar ( I added more…about 2 Tbsp total. It mellowed out the acidity for me a bit, but taste as you go)
1 6oz. can tomato paste
Combine all ingredients in a very large stainless steel or enamel saucepan. Bring to a boil over high heat. Reduce heat to low and simmer for 40 min. or until desired consistency is reached. Stir frequently.
Sterilize jars (wash in hot soapy water, then put on a cookie sheet in a 250 degree oven for 20 min). Ladle sauce into hot jars leaving 1/2 inch headspace. Process for 35 minutes (for pint) or 45 minutes (for quart) in a hot water bath.