Recipe: Basil-Garlic Tomato Sauce (canning recipe) re: vodka sauce

This is the closest thing I can find. Vodka sauce usually has cheese and cream, but neither of those are safe to can at home in any product.
You could can the recipe below, then add your cream and whatever else you want after opening.

BASIL-GARLIC TOMATO SAUCE

20 pounds tomatoes
1 cup chopped onion
8 cloves garlic, minced
1 tablespoon olive oil
1/4 cup finely minced fresh basil
Bottled lemon juice

Prepare Ball or Kerr jars and closures according to instructions found in Canning Basics.

Wash tomatoes; drain. Remove core and quarter tomatoes; set aside. Saute onion and garlic in olive oil until transparent. Add tomatoes. Simmer 20 minutes, stirring occasionally. Put tomato mixture through a food mill or strainer to remove seeds and peel. Combine tomato pur e and basil in a large saucepot. Cook over medium-high heat until reduced by one-half, stirring to prevent sticking. Add 1 tablespoon bottled lemon juice to each pint jar. Carefully ladle hot sauce into hot jars, leaving 1/2-inch headspace. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met-fingertip tight.

Process 35 minutes in a boiling-water canner.
Yield: about 7 pints.

For altitude adjustment increase processing as indicated below:
1,001-- 3,000 ft.....5 minutes
3,001-- 6,000 ft...10 minutes
6,001-- 8,000 ft...15 minutes
8,001- 10,000 ft...20 minutes