Basil Tomatoes

A great way to preserve tomatoes for later use. I use the lemon juice rather than the salt. Great for salsas and tomato sauce.

• Ready In: 3 hrs 35 mins
• Yields: 8-10 pints

Ingredients

• 10  lbs tomatoes
• 6 -10  teaspoons fresh basil, chopped
•  bottled lemon juice

Directions

1. Wash tomatoes and dip in boiling water for 45 seconds.
2. Plunge in cold water, peel, core and quarter.
3. Put 4 cups wedges in a pan and crush.
4. Quickly heat to boiling.
5. Add the rest of the tomatoes and bring to a boil.
6. Reduce heat and simmer for 2 hours, stirring frequently.
7. Remove from heat and add basil.
8. Stir well.
9. Put 1 T lemon juice in each sterilized pint jar or 2 T lemon juice in each sterilized quart jar.
10. Ladle tomatoes into jars leaving 1/2 inch head space.
11. Remove bubbles, seal, and process 35 minutes for pints, 45 minutes for quarts.
12. If freezing product leave 1 1/2 inch head space, seal and freeze.