The one thing I can every year is this recipe. A jar of diced tomato and basil is the perfect addition to soups, stews, chili, or quick pasta dinners. We even use this as pizza sauce.
Equipment
- 1 Pressure Canner This recipe can also be water bath canned – see notes for additional information
Ingredients
- 25 lbs Roma or San Marzano Tomatoes 64 cups (see notes for making a smaller batch)
- 4 large white onions – diced
- 1 cup fresh chopped basil
- 2 bulbs minced garlic about 8 tbsp
- 8 tbsp course sea salt
- 4 tbsp sugar
- 4 tsp black pepper
- 24 tbsp bottled lemon juice 2tbsp per quart-size jar
Instructions
- In a large stainless steel stockpot, combine the peeled and diced tomatoes, white onions, basil, garlic, salt, sugar, and black pepper. Bring to a boil on medium-high heat, stirring often. Allow to gently boil for 5 minutes, stirring to avoid scorching.
- Prepare your jars and canner. Add lemon juice to the bottom of each jar (2 tbsp per quart size or 1 tbsp per pint size)
- Using a spotted spoon, add the tomatoes to each jar, leaving a generous 1-inch head space. Ladle the remaining liquid over the tomato mixture, being sure to maintain the 1-inch head space. Remove any air bubbles and adjust headspace if needed.
- Wipe the rim of each jar with a warm wet cloth dipped in white vinegar. Place a lid and ring on each jar and hand tighten.
- Place jars in the prepared pressure canner, lock the lid in place, and bring to a boil on high heat. Vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge or 10 PSI for a weighted gauge. Process quart-sized jars for 20 minutes and pint jars for 15 minutes.
Notes
Prep Tip: Leave smaller basil leaves whole-they look gorgeous peeking through the tomatoes in the jar.
Single Batch: This recipe is designed to use a 25lb box of tomatoes but you can easily half this or even quarter it to make a smaller batch.
Water Bath Canning – Yes you can water bath this recipe. If you are not able to pressure can this recipe you can water bath quart-size jars for 45 minutes or pint-size jars for 40.
Tried this recipe?Let us know how it was!