This recipe is an approved recipe from Ball Fresh Preserving (do not make any adjustments to quantities listed.) The ONLY "additional" work that needs done to make this more of a Pizza Sauce then a Pasta Sauce is adding a Cornstarch/Water Slurry *when opening the jars for reheating/use. This is a versatile sauce - you can use it "as-is" as a great and simple Pasta Sauce but, using approx. 2 Tbs Cornstarch/1 Tbs water *enough water to make a thick slurry - should thicken up this sauce into nice sauce for spreading onto homemade pizza dough - you can thicken, once opened to your desired sauce. I have used tapioca flour and even clear-jel to thicken in a slurry mix - all three work great. ~Enjoy! Diane
Basil-Garlic Pizza Sauce
Prepare boiling water-bath canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Wash tomatoes; drain. Remove core and blanch tomatoes. Remove tomato skins, cut into quarters. Set aside.
Saute onion and garlic in olive oil until transparent. Add in tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
Puree mixture with an immersion blender, a food processor or kitchen blender, working in batches. Strain puree to remove seeds if preferred.
Combine tomato mixture and fresh basil in large sauce pot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
Add ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar.
Ladle hot sauce mixture into hot jars leaving 1/2 inch head-space.
Remove air bubbles. Wipe rim. Center hot lid on jar.
Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a boiling water-bath canner for 35 minutes, adjusting for altitude.
Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed. Clean jars, label and store without bands.
Yield: 7 Pint Jars
Recipe adapted from: Ball Fresh Preserving "Tomato Sauce"
Photos by: Diane Baker for Canning and Cooking at Home