Makes 2 quarts | Total Time: 1 hr 15 mins (plus cooling)

Ingredients

5 lbs. plum tomatoes

1 large clove garlic

1/2 stalk celery

1 small onion, quartered

2 sprigs plus 4 leaves fresh basil

2 tsp salt

Instructions

  1. Bring a large pot of water to a boil. Add the tomatoes, garlic, celery, onion and 2 sprigs basil. Cook until the water returns to a boil and the tomato skins split, about 7 mins. Drain well.
  2. In batches, put the tomatoes and other vegetables in a food processor to coarsely puree. Then put the puree through a food mill (discard the skins and seeds). Stir in the salt.
  3. Fill two 1-quart canning jars with the puree and add 2 leaves basil to each jar. Seal and put the jars in a water-bath canner. Boil for 40 minutes. Turn off the heat and let sit overnight.