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Categories:Viewed: 37 - Published at: a year ago
Ingredients
- 5 pounds assorted tomatoes, washed well, quartered, all stem ends and blemishes removed
- 1 medium onion, rough chopped
- 1 sweet pepper - I like Cubanelles, banana peppers, or Jimmy Nardellos (If you can find them)
- 1 handful spinach leaves, washed & stemmed (can substitute kale or chard)
- 1 jalapeno, including seeds & stems (can substitute more or hotter peppers, according to taste)
- 2 carrots, rough chopped
- 1/4 teaspoon celery seed
- 1/4 cup lemon juice
- 2 teaspoons kosher salt
Method
- In a non-reactive large stockpot, add tomatoes and start cooking as you chop, crushing with a large spoon or potato masher as you go. Keep cooking at a slow simmer as you complete the next steps.
- Add onion, pepper, spinach, jalapeno and carrots to the blender and blend to a puree. Add in some of the tomato liquid if it gets too thick to blend. Add to the tomatoes. Add celery seed.
- Simmer, covered, 90 minutes.
- Pour through a food mill to remove skins and seeds. Add lemon juice and salt and pour into a two quart pitcher or other container. Cover tightly.
- Chill well for at least one day.
