Makes approx. 12 x No 20 Bottles
Ingredients
6 kg Roma tomatoes (red and ripe for full flavour)
3 Tbsp. Salt
1 cup of mixed herbs (dried in your Fowlers Ultimate Dehydrator) ie. thyme, basil, sage, rosemary.
24 Tsp. lemon juice
Ensure bottles are clean and dry.
Method
1. Check rings and lids.
2. Wash the tomatoes in warm water to remove any impurities or soil.
3. Slice tomatoes in half and squeeze out seeds.
4. Puree tomatoes in a blender for chunky sauce or a mill for a finer puree.
5. Mix through the salt and herbs.
6. Pour puree in No 20. Fowlers jars. Add 2 Tsp. lemon juice per bottle.
7. Leave a 12 mm headspace.
8. Seal with a ring and lid and process per preserver type.