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

i have a very simple way that i have had no complaints. try a little if you like fine if not. i take a bunch of differant chilis 6-10+++ on the scale par boil in boiling salt water3-5 minutes take out Put in blender with garlic (to taste) a good red wine vinegar or fresh apple cider vineagr(just enough to thin it out a little blend till you like the thicknes, let stand i frig 1-2 months or use now. like i said no complaints, 35 years of growing chili's making own sauce and powder 28 -40 types of chili's 6 is lowest on scale. dan LET IT BURN P.S. HAVE A SAUCE PAN ON STOVE TO REHEAT TO A LOW BOIL 2-3 MI.AFTER YOU BLEND DO NOT COOL CHILI,S BEFOR YOU PUT IN BLENDER

Here is a homemade version I found online haven't tried it but these sauces are pretty simple. You can find it by searching ''mock veri veri'' and the receipe author is identified there - I'm not clear whether I should include her name so I did not. '' MOCK SOY VAY VERI VERY TERIYAKI SAUCE Ingredients 2 cups - Soy sauce (I prefer the light soy sauce but any will work) 3/4 cup - sugar 1 Tbsp - brown sugar 1 Tbsp - fresh garlic (minced) 1 Tbsp - fresh ginger (grated) 1/4 cup - sesame seeds (toasted) 1/4 cup - sesame oil 1/4 cup - dried onion 1 tsp - onion powder 1 tsp - garlic powder 1 tsp - ginger powder 1 Tbsp - cornstarch (dissolved in water) Whisk all the ingredients together in a small bowl. Transfer the mixture to a small sauce pan. Heat the sauce over low heat until the sugar begins to dissolve. This should take between 10 - 15 minutes. It's alright if all the sugar doesn't completely dissolve, it will eventually dissolve over time. In the last 5 minutes of cooking, dissolve the cornstarch in 1/4 cup of water and add to mixture. This will help to make the sauce a little thicker without changing the flavor very much. Allow to cool and transfer to a bottle so you can put it in the refridgerator. It's best to all to cool overnight before use, but if you are in a hurry, you can use it to marinate right away. Works great on vegetables for soy meat products. '' The Veri Veri stuff is a heavily doctored-up teriyaki. You may want to try a classic, basic Japanese teriyaki too. Here is a recipe = from a Shizuo Tsuji cookbook. ''TERIYAKI SAUCE 7 Tbsp sake 7 Tbsp mirin 7 Tbps dark soy sauce 1 Tbsp sugar Mix ingredients in a saucepan and bring to a boil over medium heat; boil until sugar is dissolved.'' I usually simmer this down until it thickens - which will happen very quickly at the end. Besides being trivially easy, it is better - clean, sweet, no bitterness or off-taste - than any bottled teriyaki sauce I've tried, though I have not tried the Veri Veri stuff. Speaking of sauces, if you like the Veri Veri you may like Yoshida Sauce which is pretty widely available. Here is a home=made version of Yoshida Sauce, this time from Food Network's website ''YOSHIDA TYPE SAUCE 2 cups soy sauce 3/4 cup brown sugar, divided 3/4 cup white sugar, divided 8 green onions, cut into 1 1/2 inch sections 4 slices fresh gingerroot 1 garlic clove, chopped 1 cup honey Combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green onions, ginger and garlic in a 2 quart saucepan. Bring the mixture to a slight boil. Reduce the heat to low and simmer for 15 minutes. Pour the remaining white and brown sugar and the honey into the saucepan. Bring to a boil. The mixture will rise and foam, when it does this and doubles in size remove the pan from heat and cool.''

Teryaki keeps well in the refrigerator. I do something very similar but my method is diefferent. When I prepare the veggies, I keep them separate on a big stainless pizza pan I have. Then drain the chicken, saving the marinade, heat the wok, add the oil and when hot stir fry the chicken and when no longer pink, remove into a clean pie dish, wipe the wok, add a little wine...rice wine or sherry or just plain white wine, to the reserved marinade, add about 1 1/2 T cornstarch and stir. Then heat the wok, add the oil and begin to fry the veggies, I start with the broccoli and carrot buttons( I don't grate) and celery sliced on the diagonal as they take longest, then add the onions and the green peppers and soon after the peas. When all had browned a little, I add the cornstarch marinade stuff.....and toss to coat all and bring to a boil, put the lid on and cook for a minute. I am a little goosey about reusing a chicken marinade without cooking it well, so I often dump the marinade and get some fresh terayaki to mix with the wine and cornstarch. BUT...LOL...with my method you don't have that extra fry pan to wash !! Now I am hungry for a nice chicken ( or shrimp!) stir fry! Linda C