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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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This makes a great gift and is so useful in your cupboard! Adapted from Razzle Dazzle Recipes and changed a bit! This may be canned or poured into ice cube trays and frozen, to use when needed! Ingredients:
8 quarts roma tomatoes, about 4 dozen (or other meaty tomatoes) |
1 1/2 cups sweet red peppers, chopped (about 3) |
1 cup chopped onion (optional) |
2 bay leaves |
3 tablespoons fresh basil leaves, chopped |
1 1/2 teaspoons oregano (optional) |
1 -2 tablespoon honey (optional-if you want it a little sweeter) |
1 tablespoon salt |
2 garlic cloves, chopped |
Directions:
1. Wash and trim tomatoes. Blanch and remove skin if desired, or press through sieve when done cooking.
2. Combine tomatoes, red peppers,onions, bay leaves, basil,oregano, honey, if using, and salt in a large stockpot and cook slowly for about 1 hour.
3. Press through a fine sieve. Add garlic, and continue cooking slowly until thick enough to keep its shape on a spoon, about 2 1/2 hours. Stir frequently to keep from sticking.(this could be done in a crockpot-just stir and keep an eye on it).
4. Pour through sieve(if you left the skins on), then pour into hot 1/2 pint canning jars, leaving 1/2 headspace.
5. Process 1/2 pints 45 minutes in a boiling water bath.
6. Makes about 9 1/2 pint jars.
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