Recipe makes 5 – 16 oz jars
Fall is the time to take advantage of the abundance of locally grown tomatoes, rich in vitamins, minerals and phytonutrients that help keep you healthy.
Soak 12 to 15 medium to large tomatoes in boiled water to remove skins
Chop and Saute 2 large onions
4 large cloves of garlic
in a large pan with 1 tablespoon of butter
Chop (remove excess seeds) 10 cups of peeled tomatoes (preferably fresh farmers market organic) add to the pan along with;
2 cups yellow cherry tomatoes
2 tsps sea salt
1 tsp celery seed
1 tsp organic garlic powder
½ tsp Tabasco sauce
2 heaping tblsps brown sugar
2 tblsp dried oregano
Simmer for 1.5 hours to reduce
In the last 5 minutes of cooking add;
Handful of chopped fresh basil
Splash of Apple cider vinegar
If you prefer it thicker, dissolve 2 tblsp tapioca starch in water and stir in and simmer a few minutes.
Pour into hot mason jars (250 oven, 10 minutes, lids too), loosely cap, return to oven for ½ hour.
Tighten caps so they seal as they cool.