Ingredients: |
Ingredients: 3 tablespoons olive oil
1 cup chopped onion
1/3 cup minced garlic, divided
12 pounds plum tomatoes, quartered
2 cups water
1-1/4 cups minced fresh basil, divided
1/4 cup minced fresh oregano
1/4 cup tomato paste
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
1/4 cup plus 1-1/2 teaspoons lemon juice
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Directions: |
Directions:Directions
1. In a stockpot, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add 2 tablespoons garlic; cook 1 minute longer. Add tomatoes, water and 1/2 cup basil; bring to a boil. Reduce heat; simmer, covered, until tomatoes are completely broken down and soft, about 1 hour, stirring occasionally.
2. Press tomato mixture through a food mill into a large bowl; discard skins and seeds. Return tomato mixture to stockpot; add 1/2 cup of remaining basil, oregano and remaining garlic. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-1/2 to 4 hours, stirring occasionally. Add tomato paste and remaining 1/4 cup of basil; season with salt and pepper.
3. Add 1 tablespoon plus 1-1/2 teaspoons lemon juice to each of 3 hot 1-1/2-pint jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool. |
Personal
Notes: |
Personal
Notes: TOMATO CONVERSIONS
1 small tomato = 3 - 4 ounces
1 medium tomato = 5 - 6 ounces
1 large tomato = 7 ounces
1 cherry tomato = ½ - 2 ounces
3 medium-round tomatoes = 1 pound
8 plum tomatoes = 1 pound
15 - 20 cherry tomatoes = 1 pound
25 to 30 cherry tomatoes yield 2 cups chopped
1 pound fresh tomatoes yield 1½ cups chopped
1 pound of fresh tomatoes yield 3 cups pureed
2½ pounds fresh tomatoes yields 3 cups chopped, drained
2½ pounds fresh tomatoes yields 2½ cups seeded, chopped, cooked
2 cups chopped tomatoes = 1 pound
1 (14½ ounce) can tomatoes = 5 to 6 whole or about 1 pound
1 (16-ounce) can tomatoes = 2 cups
1 (28-ounce) can tomatoes = 3 cups
1 (28-ounce) can tomatoes = 10 to 12 whole or about 2 pounds
1 (35-ounce) can tomatoes = 4 cups
1 bushel of tomatoes = 53 - 56 pounds
1 bushel of tomatoes = 30 quarts
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