Tomato-Basil Simmer Sauce

Beyond pasta, try this sauce over grilled chicken or as a dip for garlic bread or grilled cheese sandwiches!

Prep: 2 1/2 hours
cook: 70 Min
Process: 35 Min

12 LBS ripe tomatoes (about 25) peeled
3 TBSP packed brown sugar
4 tsp salt
1 TBSP balsamic vinegar
1 tsp freshly ground black pepper
2 cups lightly packed fresh basil leaves, chopped
1 cup lightly packed assorted fresh herbs, such as oregano, thyme, or parsley
6 TBSP lemon juice

Cut peeled tomatoes into chunks. Place some of the chunks in a food processor or blender, cover; process or blend until finely chopped. Transfer into a 7 or 8 qt heavy non-reactive pot. Repeat with remaining tomatoes.

Stir brown sugar, salt, vinegar, and black pepper into tomatoes. Bring to boiling. Boil steadily (rapidly breaking bubbles) uncovered for 70 to 80 minutes, stirring occasionally, or until mixture is reduced to about 11 cups and is desired consistency. Remove from heat, stir in herbs.

Meanwhile, prepare jars. Spoon 1 TBSP lemon juice into each of six hot, clean pint canning jars. Ladle hot sauce into jars with lemon juice, leaving 1/2 inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 35 minutes (start timing when water returns to a boil). Remove jars; cool on wire racks.

Makes about 11 cups sauce (6 pints)

"Two dozen tomatoes-a dozen dinners done. With this blend of tomatoes and herbs on hand, you can make pizzas and pot roasts, soups and casseroles, and, of course, an irresistible plate of spaghetti. And it's half the cost of store-bought pasta sauce."

sounds yummy