Creole tomato sauce

 
                            Creole Tomato Sauce
 
 Recipe By     : J. Hassell [via Grandmother]
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Canning & Preserving             Family Fav
                 Tried
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   18      med           tomatoes -- peel, core, chop
    2      c             onions -- chopped
    4      cloves        garlic -- minced
      1/4  c             olive oil
      1/4  c             fresh basil -- chopped
    1      can           tomato paste -- half pint
    1      whole         salt
    1      tsp           black pepper -- freshly ground
 
 In a large pot, heat oil and saute onions 'til just barelytransparent.  Add
 garlic and saute a few more minutes.  Add tomaotes, tomato paste, basil,
 salt & pepper.  Cook until very hot and well blended.  Pour into hot,
 sterilized pint  or quart jars to one inch from top.  Seal and process in
 pressure canner for 25 minutes at 10 pounds pressure.  For quarts, 30 minutes.
 
 Makes 8 pints.
 
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 NOTES : Pressure canning is absolutely required unless you  know the exact
 PH of the mix.  I always pressure can this for safety.