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| STEP 1: Put all your tomatoes into a pot or glass dish. Poor boiling water over them until they are all covered. The boiling water will cause the tomato skins to "pop" making them easier to peel. |
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| STEP 2: While the tomatoes soak, you can chop up 2 large onions. |
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| STEP 3: After a few minutes the tomato skins will pop open (see above) and can be peeled. |
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| Here are the tomatoes once they are peeled and cored. |
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| STEP 4: In a big pot, fry the onion until lightly brown. |
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| STEP 5: Add the tomatoes and use a wooden spoon to squish them up. Leave them to cook on a low heat until the sauce thickens . Herbs such as basil and rosmary can be added as well as some salt and pepper. |
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| STEP 6: Steralise your jars and lids placing them in a pot full of water with its lid on and bring it to boil for 5min and then let it simmer for 30 min thereafter, before putting your sauce in them. If you don't steralise your jars your sauce will go off. |
3 comments:
I'm hungry just reading LOL
I also reuse my glass jars and lids. And had a stream of comments from mainly the US of A warning me against that because of botulism. So I'm trying to source new lids. Do you water bath them? And do you store them in your fridge or cupboard?
Also, why, why do you deseed them???
My tomatoes are just beginning to ripen so canning / dehydrating lies ahead for me too :)
Dani after they have cooled down I just store them in a cool dark cupboard. I think people deseed them ( but i dont ) as the seeds my cause a bitter taste of which I have sometimes been aware of but never that bad that the family have complained. In the 5 years of canning 9 I actually call it jar-ing ) We have had a max of 5 jars go off. Have fun doing it Dani. by the way you can get lids at consul in CT
Forgot to ask - what do you do with the tomato skins? ;)
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