THIS SAUCE, ADAPTED FROM THE BALL BLUE BOOK of Preserving, is what I use on pizzas or as the base for larger batches of vegetable-packed pasta sauces. I’ve also found that it’s just the thing for kids who prefer their noodles with just a hint of tomato. When you make this, please stick to the recipe and resist the urge to add extra alliums, which is anything in the onion and garlic family. This is always a struggle for me, since I typically operate under the belief that if a little garlic is good, a whole lot more is even better. As tasty as they are, they are low in acid and so need to be kept in check for the sauce to be safe for boiling water bath canning.
1 teaspoon olive oil
½ cup/80 g chopped yellow onion
3 garlic cloves, finely chopped
1 teaspoon salt
9 pounds/4 kg Roma or paste tomatoes
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh flat-leaf parsley
6 tablespoons bottled lemon juice, divided
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Heat the oil in a large pot over high heat. Add the onion, garlic, and salt and sauté until the onion is translucent, about 5-6 minutes.
While the onions and garlic cook, core and chop the tomatoes. When the onions are translucent, add the chopped tomatoes with any juices. Increase the heat and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, until the tomatoes have broken down.
Position a sieve or food mill over a large bowl and press the hot tomato mixture through it in batches. Discard the seeds and skins in the sieve and return the sauce to the pot. Stir in the basil and parsley. Simmer the sauce until it is reduced by one-third to one-half, about 40-50 minutes.
Add 1½ tablespoons of bottled lemon juice to each prepared jar. Pour the hot tomato sauce into the jars, leaving ½ inch/12 mm of headspace.
Wipe the rims, apply the lids and rings, and process in a boiling water bath for 35 minutes (see page 11).
