I don’t know if your garden is like mine, but…what do you do with 25+ pounds of Roma tomatoes?! I’ve been eating them as fast as I can, but I can’t keep up. And, I don’t want them to go bad. So, what’s a girl to do?
I LOVE to can, freeze, pickle, ferment and store food, so this time of year is my favorite! I plan to give a few goodies I’ve been making in a little basket for Christmas, if I can part with any of it! So, if my family/friends are reading this… you can all expect an herb-y tomato. 🙂
This recipe has become my all time favorite! I’ve already put up a few batches. My neighbor, Rene and I have giant basil plants and it just drives me crazy that there isn’t a great way to store the softer herbs of cilantro, parsley and basil. This is one great way to use them!
This recipe is very forgiving; you can peel or not peel the tomatoes, you can add many different types of herbs, put them in any size jars. But, here’s what I did: peeled Roma tomatoes, oregano and basil, garlic cloves, S&P and bottled lemon juice for the jars.
- 5 pounds of organic tomatoes (plum, Roma, heirloom), peeled, chopped or quartered
- 5 cloves of garlic, smash, chopped small
- Herbs (basil, oregano, dill, thyme)
- Kosher S&P
- Bottled lemon juice
- Heat 2 T of olive oil add garlic and tomatoes. Warm up until they get nice and juicy. Add herbs, salt and pepper. Warm through. Taste the tomatoes and adjust, as necessary.
- Meanwhile, bring a canning pot to a boil with a wire rack in place, place empty jars in to sterilize. Set up a nice towel that won't be disturbed for 24 hours. Place the lids in simmering water to warm the rubber seal. Remove the sterile jars and put in 1 T of bottled lemon juice into each jar.
- Pack the jars tightly with the tomatoes and their juice. Wipe the rims and seal. Process (put the sealed jars into boiling water covering their lids) for 35 minutes. Remove and set on towel for 24 hours. Check the lids to make sure each bubble in the middle of the lid is pulled down. Then, label and store.
Tip Jar: To peel tomatoes, make an x in the bottom (or with Romas, I prefer to slice halfway down the side which makes it easier to peel). Put a small pot of water on the stove and bring to a boil. Drop the tomatoes in for 45 seconds, plunge into cold water and peel off skin.
I have a lot of lovely cookbooks, but have I shared my very favorite with you? What is your favorite cookbook? Shout out your comments below.
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