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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 8 |
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I make this every year with my surplus of plum tomatoes- you need to spend a few hours close to the stove, but it's worth it! Very handy to have in small amounts in the freezer. Ingredients:
7 lbs meaty tomatoes, such as plum |
1/2 cup chopped celery |
1 cup chopped carrot |
1 cup chopped onion |
2 tablespoons chopped fresh basil or 1 tablespoon dried basil |
1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary |
2 teaspoons salt |
1/2 teaspoon cinnamon |
6 whole cloves |
8 peppercorns |
2 cloves garlic, chopped |
Directions:
1. Wash tomatoes and remove cores; coarsely chop- no need to peel.
2. In a large heavy saucepan, combine tomatoes with remaining ingredients.
3. Bring to a boil, reduce heat and simmer, covered, stirring occasionally, about 25-30 minutes or until all ingredients are soft.
4. Press through a foodmill (preferable) or sieve.
5. Return to a clean heavy saucepan and cook over very low heat for about 3 hours, stirring occasionally, until very thick.
6. May take a bit longer.
7. Cool and pack into ice cube trays.
8. Freeze and transfer to freezer bags.
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