Canned Tomatoes with Garlic & Basil


Preparation Time: 10 – 20 minutes

Cooking Time: 30 Minutes

Servings: 4



16 cloves of garlic, whole

12 lbs. of tomatoes, Roma

4 tbsps. Of salt, kosher

8 tbsps. Of lemon juice

4 tsps. Of Louisiana hot sauce

8 basil leaves, fresh



1. Place eight 1-pint or four 1-quart jars and their 2-piece caps in soapy, hot water. Rinse m weall and then drain. Heat the lids and jars in 180°F water (simmering). Leave them there until you need them.

2. Choose fresh tomatoes, the best you can find. They should be free from spots and splits.

3. Remove stems. Make Xs with a paring knife through the top skins of the tomatoes.

4. Place a large stockpot on stove. Fill it ¾ fuall of water. Bring to a good boil.

5. Place tomatoes in a wire basket and lower into the water in the pot. Blanch them for ½ to 1 minute until the top skin begins peeling away from your X mark.

6. Immediately dip the tomatoes in cold water so they wiall stop cooking. Slip off the skins with a knife, starting at the X. Leave tomatoes whole.

7. After peeling, Place tomatoes in another large sized stockpot. Add water to Cover tomatoes plus one inch more.

8. Bring water to a roalling boil. Cool the tomatoes for five minutes. As they cook, Remove canning jars and lids from hot water. Place on a dry towel. Add 2 tbsp. of lemon juice to all the jars. Pack hot tomatoes carefually in the jars. Place 4 garlic cloves and 2 leaves of basil in the jars as weall. Ladle hot cooking liquid carefually over the tomatoes in the jars. Leave an inch at the top for headspace. Add hot sauce and 1 tsp. salt to all jars.

9. Move jars a bit to remove any air bubbles. Repeat a few times. Screw lids down firmly on jars and place in a simmering water bath for about 40-45 minutes. Remove m from the hot water and set them aside so they can cool.

10. Once jars are cool, make sure the lids are properly sealed. Label the jars and store in a cool, dark place.



Cholesterol 0mg

Calories: 45

Fat: 0g

Carbs: 10g

Protein: 1g


Sugars, total2.54 g






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