Basic Tomato-Basil Sauce - cooking recipe

Ingredients

10 lbs tomatoes
1 tablespoon dried basil
6 tablespoons lemon juice, divided
3 teaspoons salt, divided

Preparation

Wash tomatoes.
Dip each tomato in boiling water 30 to 60 seconds or until skins split.
Plunge immediately into ice water; core, peel, and quarter tomatoes.
Place 4 cups of tomatoes in a large stockpot; crush tomatoes.
Quickly bring to a boil over high heat, stirring vigorously; gradually add remaining quartered tomatoes, stirring constantly.
Reduce heat, and simmer, uncovered, 2 hours.
Remove from heat; stir in basil.
Add 1 tbls.
lemon juice and 1/2 tsp.
salt to each pint jar.
Immediately pack hot tomatoes into hot jars, filling to 1/2 inch from top.
Carefully run a nonmetallic spatula around inside of jars to remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 35 minutes.
Yield: 6 pints.