** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Bring a large pot of water to a boil and blanch tomatoes, in batches, for 30 seconds.
2. When cool enough to handle, peel, core and halve.
3. Working over a strainer to catch the juices, remove the seeds.
4. Fill each jar with 1 teaspoon salt and 2 basil leaves.
5. Place tomatoes cut-side down in jars. Use a knife or spatula to remove air bubbles or extra space.
6. Press down on the tomatoes to compact and fill with a tablespoon of the reserved tomato juice to within 1/2 inch of the rim.
7. Wipe the rim and put on a hot lid and screw top, and transfer to the hot water.
8. Repeat until all jars are filled and water covers by 1 to 2 inches.
9. Bring water to a boil, cover and process for 45 minutes.
10. Remove jars from pot and let cool 24 hours. Test seals.
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Dietary Notes:
This recipe is low-fat with 0.92g per serving, low-saturated fat with 0.17g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 75% of your daily recommended intake per serving. This recipe is high in Vitamin C with 95% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Fructose Malabsorption allergies.
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