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Directions

wash the tomatoes well  cut them in half and remove the stem or any imperfections.

Chop them in big pieces and add to a big saucepan(s).

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Cover the pans with a lid and let them get to a boil. Remove lid and let the pots simmer uncovered for about 20  minutes or longer if the sauce looks too watery.

When the sauce has dried up enough, turn the fire off and, using an immersion blender, puree the sauce until smooth.   Be careful: the sauce is hot!

or if you prefer using a food mill:

with the help of a ladle pour the cooked tomatoes into the mill and grind till only seeds and skin will be left in the mill

Now CANNING!

with the help of a ladle pour the sauce into a jar, add the basil leaves,

seal tightly with a lid,

and place the jar into the pot where you have previously placed a kitchen towel (it prevents the jars to break while boiling)

when water starts to boil,  lower the gas and cover with a lid. Let simmer for about an hour. Turn the gas off and let the jars cool down before removing from the pot. It will take a few hours to cool down.

You’re done! store your jars in your pantry for many months and use them whenever you need.