Ingredients: |
Ingredients: 12 pounds ripe tomatoes (about 25) peeled
3 tablespoons packed brown sugar
4 teaspoons salt
1 tablespoon balsamic vinegar
6 tablespoons lemon juice
1 teaspoon freshly ground pepper
1 cup lightly packed assorted fresh herbs (oregano, parsley, thyme) chopped
2 cups packed fresh basil leaves, chopped
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Directions: |
Directions:Cut the peeled tomatoes into chunks. Place some of the chunks in a food processor or blender. Cover; process or blend until finely chopped. Transfer to a 7 quart heavy nonreactive pot. Repeat until all the tomatoes are processed or blended and added tot he pot. Stir in the brown sugar, salt, vinegar and black pepper. Bring to boiling. Boil steadily (rapidly breaking bubbles) uncovered for 70 to 80 minutes, stirring occasionally or until mixture is reduced to about 11 cups and is the desired consistency you like (thick, medium thick, or thin). Remove from heat, stir in fresh herbs and 2 tablespoons crushed red pepper, if desired, for spicier taste. Prepare canning jars (pints or quarts) lids and flats just before the tomato mixture minus the herbs is ready. Spoon 1 tablespoon lemon juice into each of 6 hot clear sanitized pint jars. Ladle hot tomato mixture into hot jars leaving 1/2 inch head space. Wipe jar rims with clean cloth and adjust flats and rings, screwing tightly and then loosening 1/4 turn. Process in a hot pack canner for 35 minutes. Remove jars carefully from canner, screw lids on tight and place on a bath towel. Cover with another bath towel and let cool. When you hear the jar lids pop, you know your jars are sealed properly. Check for indented lids before storing. |
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