Ingredients
- Fresh, ripe tomatoes (1.5 lbs for each pint jar)
If you’re canning
- 1 pint jar, lid, and ring for every 1.5 lbs of tomatoes
- 1/4 t citric acid
- or 1 T bottled lemon juice for each pint jar
Instructions
- Halve smaller tomatoes and roughly chop larger tomatoes
- Put tomatoes in a pot and bring to a boil
- Reduce heat to maintain a steady active simmer of gentle small bubbles popping up here and there
- Cook, stirring frequently until tomatoes start to break down (10–15 min)
- Let mixture cool, and blend to a puree
- Run through a mesh sieve, removing seeds and bits of skin
- If the tomatoes are fairly watery
- Return to the pot and bring to a boil
- Reduce heat to a simmer, cooking to reduce to desired texture
- Taste it along the way, you want a nice bright tomato flavor along with a texture that reads “puree”
- Chill or freeze in a sealable container until ready to use
Ingredients
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Cooking Method