(This post is from my archives as I'm busy canning this year's harvest, hope you enjoy!)
The ritual of canning my own tomatoes each fall is a salute to my Italian mother-in-law, and the generations of women who came before her. I'm sharing with you today her recipe for canning tomato sauce. I consider this recipe to be my greatest treasure. Nonna passed away several years ago and it was the quick thinking of my sister-in-law to it write down her recipe and her knowledge, all inherited bits of information from her mother and grandmothers. Josephine was born in Caserta, in the Campania region of Italy. My sister-in-law and myself took our turn learning the ropes and I continue the tradition today.
Today, with so much talk of eating healthy and clean, there is no better time to consider turning back the clock to the days of our ancestors and take up the lost art of preserving and canning our own fruits and vegetables.
Before you jar place 3-4 fresh basil leaves (from your garden) and fill the jars with the hot sauce. Leave at least 1 inch head room. Attach lids and secure tightly, turn upside down to sit and seal.
Saute up a little chopped garlic in olive oil, add a jar of sauce, let simmer for 20-30 minutes adding again some fresh or "frozen fresh" basil about 1/2 way through your cooking time along with kosher salt to taste.
This will make a lovely marinara sauce for your favourite pasta.