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Maria Helm Sinskey, culinary director at Robert Sinskey Vineyards, preserves the bumper crop of tomatoes from the winery’s gardens. She cans San Marzano-style tomatoes to use in sauces like this one. You will need 3 quarts of home-canned tomatoes for this recipe. When canning tomatoes, Sinskey processes the jars in a hot-water bath for 40 minutes.
Ingredients:
For the tomato-basil sauce:
3 Tbs. extra-virgin olive oil
5 large garlic cloves
3 quarts home-canned tomatoes
1 bay leaf
2 tsp. sugar
1 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
1/2 cup firmly packed torn fresh basil leaves
3/4 lb. spaghetti or other strand pasta
Grated Parmigiano-Reggiano cheese for serving
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1st Keep
 JohnReese
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