Directions:
- Core all tomatoes, cut an x in bottom of each for easy peeling.
- Blanch tomatoes in boiling water for at least 1 minute, immediately dump into ice-water bath in sink.
- Skin and cut each tomato into eighths into large bowl. Cover and set aside.
- Chop all other vegetable ingredients into large bowl.
- Split tomatoes and veggies into two large cooking pots, seasoning each pot with remainder of ingredients except fresh basil.
- After each pot sustains 165 degrees for at least one minute, turn off heat.
- Add basil and stir into tomato/veggie mixture.
- Immediately ladle into 20 oz. Ziploc storage containers for freezing or serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3743.06 Kcal (15671 kJ) | ||
| Calories from fat | 549.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.04g | 94% | |
|---|---|---|---|
| Sodium | 5792.03mg | 241% | |
| Potassium | 35445.64mg | 754% | |
| Total Carbs | 691.8g | 231% | |
| Sugars | 365.23g | 1461% | |
| Dietary Fiber | 198.74g | 795% | |
| Protein | 193.35g | 387% | |
| Vitamin C | 2921.3mg | 4869% | |
| Vitamin A | 23.7mg | 789% | |
| Iron | 474.4mg | 2636% | |
| Calcium | 4494.9mg | 449% | |
| Amount Per 100 g | |||
| Calories | 27.43 Kcal (115 kJ) | ||
| Calories from fat | 4.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.45g | 94% | |
|---|---|---|---|
| Sodium | 42.44mg | 241% | |
| Potassium | 259.73mg | 754% | |
| Total Carbs | 5.07g | 231% | |
| Sugars | 2.68g | 1461% | |
| Dietary Fiber | 1.46g | 795% | |
| Protein | 1.42g | 387% | |
| Vitamin C | 21.4mg | 4869% | |
| Vitamin A | 0.2mg | 789% | |
| Iron | 3.5mg | 2636% | |
| Calcium | 32.9mg | 449% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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