Categories: Dressing/Sauces

Ingredients

• 3 tbsp. olive oil
• 1 cup chopped onion
• 1/3 cup minced garlic, divided
• 12 lbs. plus tomatoes, quartered
• 2 cups water
• 1 1/4 cups minced fresh basil, divided
• 1/4 cup minced fresh oregano
• 1/4 cup tomato paste
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup plus 1 1/2 tsp lemon juice

Directions

1. In a stockpot, heat oil over medium heat. Add onions; cook and stir until softened, 3-4 minutes. Add 2 tbsp. garlic; cook 1 minute. Add tomatoes, water and 1/2 cup basil; bring to a boil. Reduce heat; simmer, covered, until the tomatoes are completely broken down and soft, about 1 hour, stirring mixture occasionally.

2. Press tomato mixture through a food mill into a large bowl; discard skins and seeds. Return to stockpot; add 1/2 cup of the remaining basil, oregano and remaining garlic. Bring to a boil. Reduce the heat; simmer, uncovered, for 3 1/2 to 4 hours or until thickened, stirring occasionally. Add tomato paste and remaining 1/4 cup basil; season with salt and pepper.

3. Add 1 tbsp. plus 1 1/2 tsp lemon juice to each of 3 hot 1 1/2-pint jars. Ladle hot mixture into jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

4. Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

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