Basic Tomato-Basil Sauce

Instructions

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