Now, I feel like I need to warn you if you’ve never canned tomato sauces before. The first time I ever tried, it literally took me ALL day. I labored, I toiled, I peeled, I chopped, and I simmered. And when I was done I had like, 2 jars of sauce and I wanted to cry. How those 427 pounds (slight exaggeration) of tomatoes boiled down to 2 measly jars was mind boggling to me. That being said, I’ve really learned how to streamline the process (see my note later in this post about prepping and freezing tomatoes) so it’s not a huge process for me. This recipe still only produces 6 pints (pints are fairly small jars) so I usually do it once or twice during the summer. But for me it’s totally worth it when I crack open one of those lids and taste fresh summer tomatoes. I save these sauces for special things like homemade pasta, fresh breadsticks, or a yummy simmered chicken dish. As opposed to like, dumping it over spaghetti noodles for my kids on a hurried weeknight. I want them to appreciate that darn sauce! They always think it’s cool when I remind them that they helped pick those very tomatoes.
Ingredients and Equipment Needed
Water Bath Canner Ripe tomatoes Brown sugar Kosher salt and black pepper Balsamic vinegar Fresh basil leaves Fresh assorted herbs – such as oregano, thyme, parsley Lemon juice Roasted garlic
How to Make and Can Tomato Basil Simmer Sauce
Step 1: Peel Your Tomatoes
Step 2: Make Your Sauce
Step 3: Can Your Sauce
Doesn’t this jar look so cute all dressed up for gifting? Well it’s just a clever ruse. I give away jams and jellies without a second thought, but I hoard every last jar of this sauce for myself!
