We'd have to see the actual recipe to answer, though on the face of it I'd say no, as the mixture contains olive oil and basil, which if fresh is low-acid.

Why would you assume the acidity of tomatoes with peppers and onion is OK? Tomatoes are borderline at best; peppers and onions are low-acid. Without sufficient acidification, that sort of recipe would be specifically for pressure canning.

The canning you're doing now is fraught with risk. Please consider your safety and don't can until you have the appropriate information, like the Ball Blue Book. Also, the online site I've linked to has all the information you need, including tested recipes and a free online self-paced canning course.

Carol

Here is a link that might be useful: National Center for Home Food Preservation

Add citric acid to increase the acidity and it will allow you to process in a BWB. Avoid adding any fats or oils. Basil, if you use too much can cause a bit of bitterness, so its a good idea to add that after you open a jar. Never assume that you have enough acid in any kind of tomato recipe. Most tomatoes grown today are for sweetness, and they have been breeding out the tartness, which reduces the natural acidity. Add citric at 1/2 teaspoon per quart. Some use bottled lemon juice, but I find it seems to affect taste of tomatoes. A home made V-8 would require pressure canning and also need added acid. Most veggies don't have enough natural acid in them, so you must add some to make the product safe to can before you process.

Even though the search engine here is a bit bad when it comes to definate searches, if you enter in 'tomato sauce', you should get a huge amount of posts and threads about canning tomato based products. The current Ball Blue Book also has all safe to can recipes.

I thought I had read somewhere, years ago, that tomatoes were ok to water bath can. Scarry! guess that' why it's god to stay updated.Thankyou for all your help, and the link. Here is that recipe I will be using. the oil is only for cooking the garlic and I would use way less--like just a few Tblsp. (I will be making apprx 10 qrts.)Is this samll amt still not a good idea for canning purposes? And yes, I will be pressure canning this.Â
1/4 cup finely chopped garlic
 1 tablespoon dried hot pepper flakes, or to taste
 1/2 cup extra-virgin olive oil
 1 (28 ounce) can whole Italian tomatoes with juice
 1 (14- to 16 ounce) can crushed Italian-style tomatoes with puree
 1 teaspoon salt
 1 teaspoon sugar
 3/4 cup firmly packed fresh basil leaves, chopped
 1/2 cup firmly packed fresh parsley, chopped
thankyou.

This is a cooking/freezing recipe, not a canning one, sorry.

IF you eliminated the oil and IF you added the required 1/2 tsp of citric acid per quart then maybe it would be safe to do in a BWB but there is no way to insure that safely or to know how long it would need to be processed. And if pressure canned the time would also just be a guess.

The recipe also has a couple of other potential problems - density is quite high and you are using previously canned items which is not recommended.

I suggest a review of the current guidelines and recipes available in either the Ball Blue Book or from NCHFP linked below.

Dave

Here is a link that might be useful: NCHFP- Canning Tomatoes

Canning your own recipes is not safe. Find one in the Ball Blue book or So Easy to Preserve or another book that is USDA safety tested. Find one similar and use it.
Canning recipes and cooking recipes are not the same. There are plenty of safe recipes to use. In that link there is a vegetable tomato blend juice similar to V8.
Dave has been correct in all he has told you.

Tomatoes are OK to water-bath can (with added citric or other acid). But this sauce calls not for fresh tomatoes but canned plus 1/2 cup olive oil and fresh herbs. Those are the problem. We really aren't talking about "just tomatoes."

I am also going to mention another issue. You are essentially trying to re-can what has already been canned. The majority of the ingredients have already been processed, which means to re-can (assuming it would be safe) doubles the energy cost as well as a "cost" in flavor. The only fresh products basically are parsley, available year round and basil, which can be chopped and frozen in olive oil or water.

You might consider scaling the recipe for smaller amounts and making a single or double batch, as it doesn't involve much effort. Or, alternatively, making it and freezing it. Not only is it safer but it also avoids "re-inventing the wheel" in terms of canning what's already been canned.

Carol