Thorn's Summer Garden Stewed Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fresh from the garden! Ingredients:
50 large fresh tomatoes |
4 large onions |
3/4 cup minced garlic |
8 cups fresh basil |
6 cups zucchini |
3/4 cup dehydrated onion |
1/2 cup fresh oregano |
8 medium bell peppers |
2 cups chopped okra |
6 cups celery |
6 tsp dry oregano |
6 tsp dry parsley |
6 tsp dry rosemary |
6 tsp dry thyme |
6 tsp dry basil |
6 tsp marjoram |
2 tsp salt |
4 tbsp pepper |
3/4 cup sesame seeds |
Directions:
1. Core all tomatoes, cut an x in bottom of each for easy peeling.
2. Blanch tomatoes in boiling water for at least 1 minute, immediately dump into ice-water bath in sink.
3. Skin and cut each tomato into eighths into large bowl. Cover and set aside.
4. Chop all other vegetable ingredients into large bowl.
5. Split tomatoes and veggies into two large cooking pots, seasoning each pot with remainder of ingredients except fresh basil.
6. After each pot sustains 165 degrees for at least one minute, turn off heat.
7. Add basil and stir into tomato/veggie mixture.
8. Immediately ladle into 20 oz. Ziploc storage containers for freezing or serving.
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