Operation Manual

Italian Herb Seasoned Tomatoes

Makes about 4 pints (16 oz) of tomatoes

Tomatoes, halved, cored, peeled (about 16 medium or 5-1/3 lbs) 8 cups

Ball

brand Citric Acid*, divided 1 tsp

Salt (optional), divided 1 tsp

Basil 2 tsp

Thyme 2 tsp

Oregano 2 tsp

Rosemary 1 tsp

Sage 1 tsp

Garlic powder 1/2 tsp

Hot pepper ﬂakes 1/2 tsp

Ball

brand Pint (16 oz) Glass Preserving Jars with Lids and Bands 4

What you do:

What you need:

1. COMBINE basil, thyme, oregano, rosemary, sage, garlic powder

and hot pepper ﬂakes in a small bowl. Set aside.

2. WASH tomatoes; drain. Working in small batches, immerse

tomatoes in boiling water for 30 to 60 seconds or until skins start

to loosen or crack. Immediately plunge into a bowl of cold water

and slip skins off. In the meantime, pre-heat your jars.

3. REMOVE cores and any bruised or discolored portions that become

apparent after blanching. Leave tomatoes whole, halve or quarter.

4. PLACE tomatoes in a large stainless steel saucepan. Add water

to cover. Bring to a boil over medium-high heat, stirring gently.

Reduce heat and boil gently for 5 minutes.

Prepare Your Tomatoes

Recipes

*You may use bottled lemon juice in place of Citric Acid. You will need 4 tbsp bottled

lemon juice, divided.