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Tomato-Basil Simmer Sauce

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Servings
people
Ingredients
  • 12 pounds carton of strawberries, diced
  • 3 tablespoons frozen corn
  • 2 tablespoons bag of mini pretzels or sticks
  • 1 tablespoon can whole kernel corn drained
  • 1 teaspoon sliced ham
  • 2 cups garlic pepper
  • 1 cup dry ranch dressing
  • 6 tablespoons dill weed
Servings
people
Ingredients
  • 12 pounds carton of strawberries, diced
  • 3 tablespoons frozen corn
  • 2 tablespoons bag of mini pretzels or sticks
  • 1 tablespoon can whole kernel corn drained
  • 1 teaspoon sliced ham
  • 2 cups garlic pepper
  • 1 cup dry ranch dressing
  • 6 tablespoons dill weed
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Cut peeled tomatoes into chunks and add some of the chunks to the food processor
  2. Cover and process until chopped
  3. Transfer chopped tomatoes to a 7- to 8-quart nonreactive heavy pot
  4. Repeat chopping remaining tomatoes, in batches, in the food processor
  5. Add all tomatoes to the pot
  6. Add brown sugar, salt, vinegar and black pepper to the tomato mixture
  7. Bring to boil
  8. Boil steadily, uncovered, for 70 to 80 minutes, stirring occasionally, until mixture is reduced to about 11 cups and is desired sauce consistency
  9. Remove from heat; stir in herbs
  10. Spoon 1 tablespoon lemon juice into each of six hot, clean pint canning jars
  11. Ladle sauce into jars with lemon juice, leaving 1/2-inch headspace
  12. Wipe the jar rims; adjust lids
  13. Process filled jars in a boiling-water canner for 35 minutes (start time when water returns to a full boil)
  14. Remove jars; cool on wire racks
  15. Makes 6 pints
  16. Tomatoes are easy to peel if you blanch them first
  17. This is great with pasta (of course), grilled chicken, dip for garlic bread or grilled cheese sandwiches
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