Too many to just eat, but not enough for a major canning job. We have canned tomatoes for sauce for years but there is always the end of season leftovers..
Here we are dealing with the last of the ripe tomatoes. Next we will deal with the green tomatoes still hanging on the vine.
All of our quart containers are in use so that helped with the decision to make some ‘crushed’ tomatoes with basil. Simply clean and quarter the tomatoes, then put a quarter of them on the stove and bring to a light boil with onion, salt, pepper and dried herbs to taste, we always blend our herbs after the individual tins have been filled (oregano, marjoram, basil, savory and thyme).
Turn off the heat and take the boat motor (hand blender) to the tomatoes to puree them..
Add the rest of the tomatoes and simmer for 5 minutes. Salt and pepper to taste.
For canning, I used our last pint and half pint jars. Put a teaspoon or so of lemon juice and a sprig of fresh basil in the jar, then fill to 1/2 inch of the top and can as usual.
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