One final method for preserving summer flavor, this tomato sauce is ready to go right out of the can. You can also very quickly turn it into tomato soup. Adjust the amount of chili to your personal preference.
12 lbs. tomato
4 oz EVOO
.1 chili flakes
1.75 oz. garlic, sliced
1lb. onion, chopped
1 oz. salt
.15 oz. black pepper
3 oz. basil leaves
Saute garlic and pepper flakes just for aroma,
then add onion and sweat until soft.
Add tomatoes, and season with salt and pepper.
Bring to a boil, stirring regularly until the tomatoes begin to melt.
Simmer one hour. Add basil and stir to combine. About this time of year the basil is getting tall and leggy. I just chop it down, and let it grow again. Use the tops for this recipe. Remove from the heat, and allow to stand for ten minutes to infuse.
Process through food mill, medium die. I turn four rotations forward, then one backward to scrape the die clean. The medium die will keep the skins and seeds out of the finished sauce.
At this time, I adjust the seasoning with more salt and pepper.
Fill warm, clean pint jars. Add 1/4 t. of citric acid and one basil sprig. Process 40 minutes.