A much healthier and inexpensive alternative to store bought canned tomatoes.  This recipe is simple, but just takes a bit of time.  A day of canning tomatoes is always worth the year’s supply!  I usually by 3 large boxes from the farmer’s market to produce 30 quarts.  We go through a lot of tomatoes through the year, using it in soup, chili and stews.

Recipe

Fresh tomatoes

1/4 teaspoon sea salt

Blanch the tomatoes in boiling water for 1-3 minutes depending on how ripe the tomatoes are.  Remove skin and core.  Cut in to quarters and tightly pack into clean quart size glass jars.  Place in hot water bath.  I like to have water boiling to add to the bath to keep it warm.  Just before putting the lids on add the salt.  Depending on how large your processor is you should be able to fit 5-6 quarts inside.  Process for 45 minutes.

Emily Saddler

Emily is married to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “Sage and Sourdough Wellness and Herbs” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.