This sauce is delicious!! We use it for spaghetti, pizza, and lasagna. I typically double the recipe so I have lots on hand!!
Tomato Basil Sauce with Roasted Garlic
- 12 lbs ripe plum/roma tomatoes, peeled
- 3 tbsp brown sugar
- 2 tbsp kosher salt (4 tsp table salt)
- 1 tbsp balsamic vinegar
- 1 tsp ground pepper
- 1 cup lightly packed fresh basil, chopped
- 1 tbsp dry oregano
- 1/2 tbsp dry thyme
- 6 tbsp lemon juice
- 4 tbsp minced roasted garlic
Cut peeled tomatoes into large chunks and place them in a large nonreactive pot. Add brown sugar, salt, vinegar, and black pepper. Bring to a boil, then reduce heat to a steady simmer. Continue simmering for 5-6 hours or until desired thickness is reached. Remove from heat and stir in basil, spices, and garlic.
Spoon 1 tbsp lemon juice into each of six hot, clean pint canning jars. Ladle sauce into jars, leaving 1/2-inch headspace. Wipe jar rims clean, and adjust lids. Process filled jars in a boiling-water canner for 35 minutes. Remove jars; cool on a wire rack. The sauce is shelf stable for 1 year.
Note – when I don’t have access to garden fresh tomatoes, I have used canned diced tomatoes for this recipe.
