Canning your own Tomatoes is so rewarding. I actually had enough Roma tomatoes to make a total of 8 quart jars. That should keep me supplied in tomatoes for my Italian recipes through the autumn months. I have a total of 4 Roma tomato plants and 14 other tomato plants. I am still getting ripe ones off the vine and it's the end of September now.
80 to 85 medium size Roma (plum) tomatoes
16 to 20 large Basil leaves
2 to 2 ½ t sea salt
Cut an “X” on the bottom of each tomato.
Bring a pot of water to a rapid boil.
Boil potatoes, in batches, for one minute and remove to a bowl of ice water, using a large spider or slotted spoon.
Place a strainer over a medium size bowl and peel skin from tomatoes over strainer, to catch the liquid.
Cut tomatoes in half and remove the hard center cores.
Add a basil leaf to the bottom of each jar.
Pack in tomatoes and press down to release air with a wooden spoon handle.
Add 3 more basil leaves and some of the reserved tomato juice to within ½ inch of the rim.
Add ½ t salt to each jar, wipe the rim with a clean paper towel and add the lids.
Process in a boiling water bath for 40 minutes.
Remove and let cool, then adjust lids to tighten and let cool completely.
Store in a cool dark pantry.
This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here
