Well there are many recipes found online that range from minor safety issues to downright lethal ones. Which is why when canning it is important to only use recipes from approved sources. Yes, the guidelines for canning tomato sauce recommends the addition of added acid - even when pressure canning - since tomatoes are a borderline low-acid food. Does that mean everyone does it? Unfortunately, no. But in your case the added wine probably covered that issue for you. The oil issue will depend on how much you added, how long you processed, and the other ingredients. Can you provide us a link to your recipe? There are only a very few tested and approved recipes that allow oil since it has the effect of insulating bacteria and preventing the heat processing from killing them. So 'technically' you should toss the sauce and that is what I would recommend based on the info so far. But most folks probably wouldn't so ultimately the choice is yours. If you decide to keep it then I would freeze it and then make sure it is well cooked - boiled for 10 mins. - prior to eating. If you plan to do more canning please invest $6 in the Ball Blue Book for Home Canning and explore NCHFP for approved recipes. Dave Here is a link that might be useful: NCHFP - Canning Tomato Sauce

If you are going to freeze it you can basically make and season it anyway you wish. For canning that isn't the case as there are restrictions that would apply. I can all my tomato sauce so I'm not sure how much my recipes would appeal to you but one we use often is a sauced version of the BBB Stewed Tomatoes recipe. In other words we make the stewed tomatoes recipe and them mill it all and cook the sauce down by 1/2 and can it. Your recipe sounds good but I would suspect either reactive aluminum cookware or too much basil as the source of the bitterness. Small amounts work well but if too much it can turn bitter. As a general guideline, since so many herbs and spices intensify during storage many find it best to make the sauce plain - just tomatoes and some salt and/or sugar, and then add the herbs and seasoning at serving preparation time. So why not try just roasted tomatoes in a bit of olive oil with a little diced garlic and a bit of salt and then process it. Make sure all the cookware you use is non-reactive too. Dave

The info on diverticulitis varies according to who you read. I have it, too, and have researched it. Mayo Clinic--I think it was, said it isn't seeds, it's an infection. I'd love to believe that, b/c I'm careful of seeds, too, and if you've ever had an attack of diverticulitis, you're willing to do anything to avoid it. I agree. On this I disagree with the Mayo Clinic. Every time I have had an attack I could trace it to some kind of food with seeds or fiber.It may be an infection but seeds can get trapped and start the ball rolling. That said I have never had to worry about tomato seeds. I eat salsa and such all the time with no problems. Its sesame, berry and poppy seeds that do me in. I love all 3 but just can't tolerate them well.

Stevie - sugar has nothing to do with safety in canning except in a very minimal role. It binds up some of any free water. It doesn't alter the pH of low acid foods and has minimal effect on any density or heat penetration issues. Low acid vegetables must be either pressure canned, fermented, or have enough acid added to lower the ingredients pH to 4.6 minimum to prevent botulism. This is all discussed in infinite detail on the Harvest/canning forum. Like I said, freezing the recipe or eating it fresh is no problem. Even pressure canning it would eliminate most of the safety concerns IF one could calculate the amount of time and pressure needed. But other than pressure canning, sealing it in a vacuum environment with simple boiling water bath canning without pH and density testing would be considered unsafe. But since the recipe as posted includes no canning instructions we can only assume this is intended for fresh eating (although it would be a big batch) or freezing. Dave