One of my favorite recipes is for Basil Tomatoes. It’s a very simple stewing process I use as a base for anything that calls for tomatoes. I either can or freeze it for later use in spaghetti, chili, salsa and numerous other recipes.
It’s that time of year again, the tomato harvest is here! They are ripening daily, and I find that I have to plan time to keep up with them or they will be wasted.
Wash and quarter tomatoes, place in heavy stock pot. I use about 5 lbs. of tomatoes per batch that I make. Add salt and pepper, or a dash of lemon juice if you wish.
I also add a handful of fresh chopped basil. Using a potato masher, gently crush the tomatoes as they cook over medium heat.
Continue to mash and cook for 2 hours. I do not bother to peel or seed my tomatoes, there are those that will be bothered by their presence. I find that the longer they cook, the less noticeable they are. You can process the entire works in a blender or strain through a food mill after it has cooked if you prefer.
That’s it! Super easy! When the sauce has cooked down you can can it and process in a boiling water canner for 35-45 minutes depending on the size of the jar, or freeze in quart sized containers for later use.
You will be amazed how wonderful it makes your house smell!
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