Lisa Atwood, Rebecca Courchesne, Rick Field

Tomato-Basil Sauce

Name: Tomato-Basil Sauce
Yield: Makes 6 one-pint (16-fl oz/500-ml) jars
Ingredients: 1 Tbsp olive oil; 1½ tsp salt; 4 yellow onions, coarsely chopped; 10 lb (5 kg) tomatoes, cut into chunks; ¼ cup (2 fl oz/60 ml) fresh lemon juice; ¼ tsp freshly ground pepper; ½ cup (¾ oz/20 g) finely chopped fresh basil; ½ cup (4 fl oz/125 ml) dry red wine (optional); 6 cloves garlic, chopped

Preparation info

Makes
6
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

This pantry staple is easy to prepare. You don’t need to peel the tomatoes, because a food mill or sieve removes the peels and most of the seeds after the tomatoes are cooked. Adding lemon juice just before processing the sauce contributes some acidity, making it safer for storage.

Ingredients

1 Tbsp olive oil
4 yellow onions, coarsely chopped
6 cloves

Sauce
Gluten-free
Vegan

Method

Have ready hot, clean jars and their lids.

In a large nonreactive saucepan over medium heat, warm the oil. Add the onions and cook, stirring occasionally, until translucent, 5–7 minutes. Add the garlic and cook, stirring, for 2 minutes longer.

Add the tomatoes and the wine, if using. Raise the heat to high and bring to a boil. Reduce the