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Ingredients
- Makes 6 pints of tomato sauce
- 6 garlic bulbs
- 3 tablespoons olive oil, divided
- 4 medium red bell peppers (or a mixture of red, orange, and yellow bell peppers)
- 12 pounds ripe tomatoes, peeled (see instructions above)
- 3 tablespoons packed light brown sugar
- 2 tablespoons kosher salt or 4 teaspoons iodized salt
- 1 tablespoon balsamic vinegar
- 1 teaspoon freshly ground black pepper
- 2 cups lightly packed fresh basil, roughly chopped
- 1 cup lightly packed assorted herbs (I used oregano and flat leaf parsley), roughly chopped
- 6 tablespoons fresh lemon juice
- Special equipment: boiling water canner with wire rack*, 6 -pint (16-ounce) canning jars**, ladle, jar lifter***, jar funnel, magnetic wand, spatula
- 6 garlic bulbs
- 3 tablespoons olive oil, divided
- 4 medium red bell peppers (or a mixture of red, orange, and yellow bell peppers)
- 12 pounds ripe tomatoes, peeled (see instructions above)
- 3 tablespoons packed light brown sugar
- 2 tablespoons kosher salt or 4 teaspoons iodized salt
- 1 tablespoon balsamic vinegar
- 1 teaspoon freshly ground black pepper
- 2 cups lightly packed fresh basil, roughly chopped
- 1 cup lightly packed assorted herbs (I used oregano and flat leaf parsley), roughly chopped
- 6 tablespoons fresh lemon juice
- Special equipment: boiling water canner with wire rack*, 6 -pint (16-ounce) canning jars**, ladle, jar lifter***, jar funnel, magnetic wand, spatula
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