We love the flavor in this simple tomato sauce - it's wonderful over hot cooked pasta even without meat!
Cut peeled tomatoes into chunks and add some of the chunks to the food processor Cover and process until chopped. Transfer chopped tomatoes to a 7-8 quart nonreactive heavy pot. Repeat chopping remaining tomatoes in batches in the food processor. Add all tomatoes to the pot.
Add brown sugar, salt, vinegar, and black pepper to the tomato mixture and bring to boiling. Boil steadily, uncovered for 70-80 minutes, stirring occasionally until mixture is reduced to about 11 cups and is desired sauce consistency. Remove from heat and stir in the chopped herbs and lemon juice.
Ladle sauce into 6 clean pint canning jars. You may either process the jars in the traditional canning method or I usually just freeze them!
Additions: Stir in 1 T. crushed red pepper
Stir in 3 T. chopped roasted garlic
Stir in 1 cup snipped dried tomatoes (not oil packed)
with the herbs
* Bring a pot of water to a boil. Using a sharp knife, cut a shallow "x" into the bottom of each tomato through the skin. Add tomatoes, a few at a time, into the boiling water for 2-3 minutes. Remove from the water with a slotted spoon and slip the skin off.
Repeat with remaining tomatoes.
12 pounds ripe tomatoes, peeled*
3 T. packed brown sugar
2 T. kosher salt or 4 tsp. salt
1 T. good balsamic vinegar
1 tsp. freshly ground black pepper
2 cups lightly packed fresh basil leaves, chopped
1 cup lightly packed assorted fresh herbs such as oregano, thyme, fresh chopped flat-leaf parsley, chopped
Juice from one lemon