Spicy Stewed Tomatoes are a wonderful side dish served hot with melted butter or at room temperature. They are also a great base for pasta sauce. Summer, its tomato time!!!!!!!!!
LOW CARB Spicy Stewed Tomatoes (yield 5 quarts)
Ingredients
10 pounds ripe tomatoes
10 teaspoons of salt
5 large (halved) or 10 small jalapeño' peppers (halved)
10 basil leaves
Equipment
5 sterile mason jars with lids and rings
1 canning pot (water bath style)
Directions
1- Bring a large pot of water to the boil
2- Drop the tomatoes into the boiling water for a couple minutes until the skins split
3- Remove the tomatoes from the water and peel, it's VERY easy, skin comes right off.
4- Cut out the stem area and any bad spots, then quarter.
5- Place 1/2 large or 1 whole small (cut in half) Jalapeño pepper and 1 teaspoon of salt into each jar.
6- Pack each jar full with the quartered tomatoes then top off 1/2 inch below the rim with hot water
7- Poke a plastic utensil down into the jars to make sure all voids are filled with water.
8- Place the lids on the jars and screw the rings on until they meet the lids DO NOT TIGHTEN DOWN.
9- Fill your canning pot 3/4 full of hot water
10- Place your jars onto the rack and lower into the water making sure the the tops have about 1/2 inch of water covering the lids
11- Bring to a boil and start timer for 45 minutes
12- after 45 minutes remove the jars and tighten the rings
13- As they cool the tops will "ping" and become slightly indented in-wood.
