Comments on: Basil Garlic Tomato Sauce (Canned)

By: Kristina

Kristina — Sun, 10 Oct 2021 23:39:18 +0000

When you strain the puree, it's just really thin juice. I added the puree back in. Also, I think it's important to explain to people how to do the heating of the jars in the water bath prior, because the jars just float if they don't have water in them... I've never done this step. I star with freshly washed and sanitized jars from the diswasher, then put them in the boiling water canner after I have filled them and put the lids and rings on. Also, including a cooking time for the sauce after it has been pureed rather than saying reduced by half would be helpful. I'll let you know how it tastes and turns out after it is done!

By: Kerry Benigni

Kerry Benigni — Sat, 28 Aug 2021 01:30:34 +0000

What is the best tomatoes to use for this?

By: ashley

ashley — Sun, 20 Sep 2020 19:50:27 +0000

Can you use cherry tomatoes/tiny tims? Do I need to strain the seeds out?

By: Sara

Sara — Sat, 19 Sep 2020 18:49:16 +0000

Seriously delicious! Good use for all of my tomatoes, garlic and basil.

By: Judy

Judy — Sun, 13 Sep 2020 19:12:21 +0000

Delicious! I would definitely be making more batches.
I did use Roma tomatoes so I didn't bother straining the seeds.