Chunky Basil Pasta Sauce
Source: Small-Batch Preserving by Ellie Topp and Margaret Howard.
This makes 8 cups.
8 cups coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg)
1 cup chopped onion
3 cloves garlic, minced
⅔ cup red wine
⅓ cup red wine vinegar (5 % strength)
½ cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon pickling salt
½ teaspoon granulated sugar
1 6-oz can tomato paste
Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.
If canning, remove hot jars from canner and ladle sauce into jars to within ½ inch of rim (head space). Process 35 minutes for pint jars and 40 minutes for quart jars in a BWB.
This tasted pretty good before canning so I'm curious to see how it tastes after a few weeks of mellowing.