Have you canned tomato sauce in the past? It takes forever. Not with this recipe. And the flavor is unbelievable.
Scotty's Basic Tomato Sauce
Place in each quart jar
Place basil and garlic in bottom of each quart jar. Fill each jar with peeled and quartered red or yellow tomatoes. Push them down so the juice comes out enought to cover the tomatoes. Leave 1-inch head space. Cap with lid and rings. Process in pressure canner for 20 minutes at 10 pound pressure.
When ready to use, dump jar or jars into your processor and blend until smooth, basil and all. Serve with pasta, with or without meat.
Scotty had used a yellow tomato sauce with shrimp and leeks, and a dab of sour cream over spaghetti the day she sent me the recipe.
I had made <a href="http://beverlysbackporch.blogspot.com/2010/08/porcupine-balls.html">Porcupine Meatballs </a>and used the sauce instead of the tomato juice. Excellent.