Per pint:
2-1/3 lbs fresh tomato
1 T. olive oil
2 cloves garlic, minced
1/3 small minced onion (optional)
1/4 C. chopped fresh basil
1 T. bottled lemon juice or 1/4 t. citric acid (increase to 1-1/2 T. lemon juice if using onions)
1/2 t. salt (optional)
1/2 t. pepper (optional)
Per quart:
5 lbs fresh tomatoes
1 T. olive oil
4 cloves garlic, minced
2/3 small onion, minced
1/2 C. chopped fresh basil
3 T. lemon juice (3 of using onion) or 1/2 t. citric acid
1 t. salt
1 t. pepper
Blanch, peel, deseed and chop tomatoes. Heat olive oil in a heavy pan. Add minced garlic to oil and saute for 5 minutes, stirring frequently. Add optional onion and saute about 5 minutes, stirring frequently until translucent. Add chopped tomatoes. Bring the tomatoes to a simmer and cook until reduced by 1/3 to 1/2, depending on your preference for thickness. Add fresh basil at the end of the simmering process, or about 5 minutes before you are ready to can.
Add lemon juice or citric acid to each empty jar, plus optional salt and pepper. Canning using hot pack method with 1/2" of head space. Process with a water bath for 35 minutes for pint jars or 40 minutes for quart jars (adjust for above 1,000 ft altitude). After processing, place the jars on a towel, separated by 1" to cool.