Directions:
- Scald, peel, core, and quarter the tomatoes.
- Squeeze out the seeds and excess juice and finely chop the pulp.
- Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft.
- Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking.
- Add the remaining ingredients and cook for 30 minutes.
- Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally.
- Seal in hot sterilized jars.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 677.1 Kcal (2835 kJ) | ||
| Calories from fat | 3.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 1% | |
|---|---|---|---|
| Sodium | 3616.54mg | 151% | |
| Potassium | 3501.68mg | 75% | |
| Total Carbs | 156.96g | 52% | |
| Sugars | 127.08g | 508% | |
| Dietary Fiber | 18.87g | 75% | |
| Protein | 15.1g | 30% | |
| Vitamin C | 291.6mg | 486% | |
| Iron | 1.2mg | 6% | |
| Calcium | 284.3mg | 28% | |
| Amount Per 100 g | |||
| Calories | 40.16 Kcal (168 kJ) | ||
| Calories from fat | 0.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 1% | |
|---|---|---|---|
| Sodium | 214.53mg | 151% | |
| Potassium | 207.71mg | 75% | |
| Total Carbs | 9.31g | 52% | |
| Sugars | 7.54g | 508% | |
| Dietary Fiber | 1.12g | 75% | |
| Protein | 0.9g | 30% | |
| Vitamin C | 17.3mg | 486% | |
| Iron | 0.1mg | 6% | |
| Calcium | 16.9mg | 28% | |
* 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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