Directions:
- Wash tomatoes and dip in boiling water for 45 seconds.
- Plunge in cold water, peel, core and quarter.
- Put 4 cups wedges in a pan and crush.
- Quickly heat to boiling.
- Add the rest of the tomatoes and bring to a boil.
- Reduce heat and simmer for 2 hours, stirring frequently.
- Remove from heat and add basil.
- Stir well.
- Put 1 T lemon juice in each sterilized pint jar or 2 T lemon juice in each sterilized quart jar.
- Ladle tomatoes into jars leaving 1/2 inch head space.
- Remove bubbles, seal, and process 35 minutes for pints, 45 minutes for quarts.
- If freezing product leave 1 1/2 inch head space, seal and freeze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.77 Kcal (1716 kJ) | ||
| Calories from fat | 0.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 113.66mg | 5% | |
| Potassium | 5394.81mg | 115% | |
| Total Carbs | 90.91g | 30% | |
| Sugars | 68.03g | 272% | |
| Dietary Fiber | 22.82g | 91% | |
| Protein | 22.89g | 46% | |
| Vitamin C | 318.7mg | 531% | |
| Iron | 0.2mg | 1% | |
| Calcium | 239.2mg | 24% | |
| Amount Per 100 g | |||
| Calories | 18.02 Kcal (75 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5mg | 5% | |
| Potassium | 237.18mg | 115% | |
| Total Carbs | 4g | 30% | |
| Sugars | 2.99g | 272% | |
| Dietary Fiber | 1g | 91% | |
| Protein | 1.01g | 46% | |
| Vitamin C | 14mg | 531% | |
| Calcium | 10.5mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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