Prep Time: 20 minutes
Cook Time: 60 minutes
8-10 Fresh Tomatoes
3 TSP Salt
1 TBSP Lemon Juice (fresh or bottle)
Core tomatoes. Cut shallow “x” on the bottom of each. Drop in boiling water for 60 seconds, then dunk in an ice bath. Skins should slide off relatively easily.
Add tomatoes to food processor. Pulse to chop everything well, for aprox 10-20 seconds or until everything is well processed. I like to leave a little coarse, but that is preference only.
Transfer mixture to a saucepan, add Salt and Lemon Juice and bring to a medium boil uncovered for aprox 30 minutes. The longer you boil it, the more it will reduce.
Remove from heat. Cool. Transfer to container and refrigerate overnight.
Makes aprox 2-3 cups of Tomato Base.
*For canning, multiply recipe by 4X. Transfer to and process jars in a water bath for at least 25 minutes after boiling. Keeps up to one year. Makes aprox 4-6 pint jars.