Bring a large pot of water to a boil and blanch tomatoes, in batches, for 30 seconds. When cool enough to handle, peel, core and halve. Working over a strainer to catch the juices, remove the seeds.

Fill each jar with 1 teaspoon salt and 2 basil leaves. Place tomatoes cut-side down in jars. Use a knife or spatula to remove air bubbles or extra space. Press down on the tomatoes to compact and fill with a tablespoon of the reserved tomato juice to within 1/2 inch of the rim. Wipe the rim and put on a hot lid and screw top, and transfer to the hot water.

Repeat until all jars are filled and water covers by 1 to 2 inches. Bring water to a boil, cover and process for 45 minutes. Remove jars from pot and let cool 24 hours. Test seals.

Makes 6 one-quart jars

for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy. Net" Yield: "6 quarts"

Per serving: 1563 Calories (kcal); 24g Total Fat; (11% calories from fat); 63g Protein; 345g Carbohydrate; 0mg Cholesterol; 13460mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 66 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates