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    Nutrition Info . . .


    Ingredients Jump to Instructions ↓

    1. 5 lbs 2270g / 80oz Plum tomatoes

    2. 4 cups 948ml Passata (Pomi)

    3. 6 Leaves fresh basil

    4. 8 tablespoons 120ml Extra-virgin olive oil

    5. 2 Canning jars - sterilized

    Instructions Jump to Ingredients ↑

    1. Bring 2 pots each filled with 8 quarts of water to a boil. Fill a bowl full of ice water. Place 1/2 of the tomatoes in one of the pots of boiling water for 1 minute. Remove from boiling water and place in ice water. Repeat with other half of tomatoes.

    2. When tomatoes are cool enough to handle, carefully remove skin and place tomatoes in jars. When both jars are filled with tomatoes, pour passata in to cover the air gaps. Top the tomatoes and passata with basil leaves and olive oil and seal jar.

    3. In other pot of boiling water, carefully place the sealed jars of tomatoes to submerge in water. Boil the jars for 30 minutes until they are properly sealed. Carefully remove jars from boiling water and let stand until room temperature.

    4. This recipe yields ?? servings.


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