Bring a large pot of water to a boil and blanch tomatoes, in batches, for 30 seconds. When cool enough to handle, peel, core and halve. Working over a strainer to catch the juices, remove the seeds. Fill each jar with 1 teaspoon salt and 2 basil leaves. Place tomatoes cut-side down in jars. Use a knife or spatula to remove air bubbles or extra space. 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. Wipe the rim and put on a hot lid and screw top, and transfer to the hot water. Repeat until all jars are filled and water covers by 1 to 2 inches. Bring water to a boil, cover and process for 45 minutes. Remove jars from pot and let cool 24 hours. Test seals. Makes 6 one-quart jars Source: "Martha Stewart Living -
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (8207g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 158 (10%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 0mg||0 %|
|Sodium 424.3mg||15 %|
|Potassium 19821.2mg||522 %|
|Total Carbohydrate 343.5g||101 %|
|Dietary Fiber 107.6g||430 %|
|Sugars, other 235.9g|
|Protein 76g||109 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1563
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!