Basic Tomato-Basil Sauce

Wash tomatoes.

Dip each tomato in boiling water 30 to 60 seconds or until skins split.

Plunge immediately into ice water; core, peel, and quarter tomatoes.

Place 4 cups of tomatoes in a large stockpot; crush tomatoes.

Quickly bring to a boil over high heat, stirring vigorously; gradually add remaining quartered tomatoes, stirring constantly.

Reduce heat, and simmer, uncovered, 2 hours.

Remove from heat; stir in basil.

Add 1 tbls.

lemon juice and 1/2 tsp.

salt to each pint jar.

Immediately pack hot tomatoes into hot jars, filling to 1/2 inch from top.

Carefully run a nonmetallic spatula around inside of jars to remove air bubbles; wipe jar rims.

Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 35 minutes.

Yield: 6 pints.