Hearty San Marzano Tomato and Basil Conserve
Hearty San Marzano Tomato and Basil Conserve
ingredients
- 10 lbs San Marzano or San Marzano style plum tomatoes
- 1 ¼ cups fresh basil leaves, chopped
- ¼ cup lemon juice
- 2 ½ tsp salt
- 2 ½ tsp black pepper
steps
- 1.
Prepare a boiling water bath canner, sterilize jars, lids, and rings.
- 2.
Blanch the tomatoes in a pot of boiling water for 30 seconds, then transfer them to an ice bath.
- 3.
Peel, core, and roughly chop the tomatoes.
- 4.
In a large saucepan, combine the chopped tomatoes, basil, lemon juice, salt, and black pepper.
- 5.
Simmer the mixture over medium heat for about 30 minutes, stirring occasionally until the tomatoes break down and the sauce thickens.
- 6.
Ladle the hot conserve into sterilized jars, leaving ¼-inch headspace.
- 7.
Wipe the jar rims, place the lids and rings, and tighten until fingertip-tight.
- 8.
Process the jars in the boiling water bath for 40 minutes.
- 9.
Remove the jars from the canner and let them cool on a towel-lined countertop.
- 10.
Store the cooled jars in a cool, dark place for up to a year. Refrigerate after opening.
