10 pounds ripe tomatoes (Roma or plum tomatoes are ideal)
1/4 cup extra virgin olive oil
2 large onions, finely chopped
8 cloves garlic, minced
1/2 cup fresh basil leaves, chopped
1/4 cup fresh parsley, chopped
1 tablespoon sugar (optional, to taste)
2 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup lemon juice (for canning)
Instructions:
Prepare the Tomatoes:
Bring a large pot of water to a boil. Prepare an ice bath in a large bowl.
Score a small “X” on the bottom of each tomato. Blanch the tomatoes in the boiling water for 30-60 seconds, then transfer them to the ice bath.
Once cooled, peel the skins off the tomatoes. Core and chop the tomatoes.
Cook the Sauce:
In a large pot, heat the olive oil over medium heat. Add the onions and cook until softened and translucent, about 10 minutes.
Add the garlic and cook for another 2 minutes until fragrant.
Add the chopped tomatoes to the pot. Stir in the basil, parsley, sugar, salt, black pepper, and red pepper flakes if using.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2-3 hours, stirring occasionally, until the sauce has thickened to your liking.
Blend the Sauce:
Use an immersion blender to blend the sauce to your desired consistency. Alternatively, you can transfer the sauce in batches to a blender or food processor. Blend until smooth or leave it chunky if preferred.
Canning the Sauce:
Sterilize your canning jars and lids by boiling them in water for 10 minutes.
Add 1 tablespoon of lemon juice to each pint jar (or 2 tablespoons per quart jar) to ensure acidity for safe canning.
Ladle the hot sauce into the jars, leaving 1/2 inch of headspace. Wipe the rims of the jars with a clean cloth, place the lids on top, and screw on the bands until fingertip-tight.
Process the jars in a boiling water bath for 35 minutes for pints or 40 minutes for quarts. Adjust for altitude as necessary.
Carefully remove the jars and let them cool completely. Check the seals after 24 hours. If the lids do not flex up and down when pressed, the jars are sealed.
