- Prep: 2 hrs 30 mins
- Cook: 1 hr 10 mins
- Serves: 22
- Yield: about 11 cups sauce (6 pints)
12 pounds ripe tomatoes (about 25 tomatoes), peeled *
3 tablespoons packed brown sugar
2 tablespoons kosher salt or 4 teaspoons salt
1 tablespoon balsamic vinegar
1 teaspoon freshly ground black pepper
2 cups lightly packed fresh basil leaves, chopped *
¼ c dried crushed peppers *
2 Cloves of crushed garlic *
1 cup lightly packed assorted fresh herbs (such as oregano, and parsley chopped) *
6 tablespoons lemon juice
Cut peeled tomatoes into chunks and add some of the chunks to the food processor. Cover and process until chopped. Transfer chopped tomatoes to a 7- to 8-quart pot. Repeat chopping remaining tomatoes, in batches, in the food processor. Add all tomatoes to the pot.
Add brown sugar, salt, vinegar, and black pepper, crushed dried pepper and chopped garlic to the tomato mixture. Bring to boiling. Boil steadily, uncovered, for 70 to 80 minutes, stirring occasionally, until mixture is reduced to about 11 cups and is desired sauce consistency. Remove from heat; stir in herbs.
Spoon 1 tablespoon lemon juice into each of six hot, clean pint canning jars. Ladle sauce into jars with lemon juice, leaving 1/2-inch headspace. Wipe the jar rims; adjust lids. Process filled jars in a boiling-water canner for 35 minutes (start time when water returns to a full boil). Remove jars, cool on wire rack.