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- user reviews (7)
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12
pounds ripe tomatoes (about 25 tomatoes), peeled*
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3
tablespoons packed brown sugar
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2
tablespoons kosher salt or 4 teaspoons salt
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1
tablespoon balsamic vinegar
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1
teaspoon freshly ground black pepper
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2
cups lightly packed fresh basil leaves, chopped
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1
cup lightly packed assorted fresh herbs (such as oregano, thyme, parsley, or Italian (flat-leaf) parsley), chopped
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6
tablespoons lemon juice
1. Cut peeled tomatoes into chunks and add some of the chunks to the food processor. Cover and process until chopped. Transfer chopped tomatoes to a 7- to 8-quart nonreactive heavy pot. Repeat chopping remaining tomatoes, in batches, in the food processor. Add all tomatoes to the pot.
2. Add brown sugar, salt, vinegar, and black pepper to the tomato mixture. Bring to boiling. Boil steadily, uncovered, for 70 to 80 minutes, stirring occasionally, until mixture is reduced to about 11 cups and is desired sauce consistency. Remove from heat; stir in herbs.
3. Spoon 1 tablespoon lemon juice into each of six hot, clean pint canning jars. Ladle sauce into jars with lemon juice, leaving 1/2-inch headspace. Wipe the jar rims; adjust lids. Process filled jars in a boiling-water canner for 35 minutes (start time when water returns to a full boil). Remove jars; cool on wire racks.
- Variation Spicy Simmer Sauce:Stir in 1 tablespoon crushed red pepper with the herbs.
- Variation Roasted Garlic Simmer Sauce:Stir in 3 tablespoons chopped roasted garlic with the herbs.
- Variation Double Tomato Simmer Sauce:Stir in 1 cup snipped dried tomatoes (not oil-packed) with the herbs.
- Variation Roasted Garlic:Preheat oven to 400 degrees F. Peel away the dry outer layers of skin from garlic bulbs, leaving skins and cloves intact. Cut off about 1/2 inch from the pointed top portions, leaving bulbs intact but exposing the individual cloves. Place the garlic bulbs, cut sides up, in a 1- to 1 1/2-quart casserole. Drizzle with 1 tablespoon of the olive oil. Cover casserole. Bake for 40 to 50 minutes or until garlic is soft. Remove from oven. When garlic is cool enough to handle, remove garlic cloves from papers by squeezing the bottoms of the bulbs. Chop roasted garlic.
- Servings Per Recipe 22,
- Calories 57,
- Protein (gm) 2,
- Carbohydrate (gm) 13,
- Fat, total (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 9,
- Vitamin A (IU) 2235,
- Vitamin C (mg) 35,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 40,
- Sodium (mg) 539,
- Potassium (mg) 619,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Vegetables () 2,
- Other Carb () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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You cant put fresh herbs in. You need to wash them first with a small splash of vinegar in the water to remove any bacteria
8/17/2010 09:23:44 AM Report AbuseI used Roma tomatoes as well, and 12 lbs of Roma is way more then 25 tomatoes, but I can assure you the recipe came out just fine and I only had a little left over after canning 6 full pints. The flavor is outstanding, but I must admit nect time I plan on seeding the tomatoes as well. I'll be trying the Roasted Garlic Tomato simmer sauce next! Oh and the amount of salt I used was to taste, I think I used two tsp. only and it came out fine. The recipe is definaly a keeper!
8/16/2010 04:17:21 PM Report AbuseThank you 1walle00. I to believe the tomatoes should be measured in cups or Quarts. And that is way to much salt. 1 teaspoon of canning salt should be used for pints.
8/16/2010 04:02:58 PM Report AbuseI don't know why you can't just cut back on the salt, about half or just leave it out. It shouldn't affect the processing.
8/16/2010 01:46:53 PM Report AbuseCan you leave the salt out and it still be okay? We're on a low sodium diet
8/16/2010 01:02:20 PM Report Abuse