What you will need:
Canning jars and lids
Fresh basil leaves
A food mill or electric tomato press
Several LARGE pots, one or two for cooking tomatoes and one for canning.
A canning rack and tongs
Kosher coarse salt
First, wash the tomatoes. Lay them somewhere to dry.
Quarter each tomato and remove any parts that are not ripened. I should mention that you want to use tomatoes that are ripe but NOT over ripened, spoiled or mushy. This can contaminate your yield. Remove yellow or hard parts that are not ripe and any blemishes. They should look like this when you are done.
Next, heat a very large pot or two pots if you don't have one pot that is large enough and put in the tomatoes. No water or oil. Just hot pot and tomatoes. Add salt. About 6 tbspn
for every 35 lbs. Once boiling, reduce to simmer and let them cook down until they are soft and the skins are peeling off. About 30 minutes.
Here is what they look like while cooking.
After I have milled all the tomatoes I put them back on the stove to cook down a little. Not much or you will lose your fresh tomato taste. You only need to do this if it's too thin. Remember to NEVER add water.
When it's ready, remove the sterilized jars with canning tongs and place on a towel. Place a basil leaf in each jar. Fill each jar with the sauce using a canning funnel and leave about 1 inch of space at the top. use a plastic knife around the inside edges of the jar to release any small air bubbles. ( I forgot this step).
Place your sterilized lids on and screw ( not tight). Place those jars into your canning pot on the rack and boil for 45 minutes. This will remove the air and can them. If you don't have a rack, put your jars inside old tube socks to keep them from hitting each other while boiling to avoid breakage.
Remove once canned and let sit for 24 hours. You can remove the rings only, not the lids. The lids should be depressed in the center now. Date your sauce and store in a dark, non-drafty room.
You will be so happy you did it!