Recipe

Plum Tomatoes Genovese Recipe

Print Recipe

Ingredients

24-36 firm plum tomatoes .
8 garlic cloves, peeled & left whole (do not use bruised garlic(see Tip below) .
1 c fresh genovese or large-leaf basil, cleaned .
2 c water .
2 c white wine vinegar .
1 tbsp pickling salt .
1 tsp sugar

Directions

Step #1 Clean the tomatoes, remove cores & seeds, & cut a small X in the bottom, being careful not to cut too deeply.
Step #2 In a large saucepan, heat 3 quarts water to a medium boil.
Step #3 place tomatoes in a wire basket & lower them inot the boilign water for 20-30 seconds, or until the skins begin to crack & split.
Step #4 remove this from the boiling water, & dip the basket of tomatoes in cold water for approximately 1 min.
Step #5 Remove the basket from the cold water & set aside.
Step #6 (If you don't have a wire basket, just use a slotted spoon to lift tomatoes from the waters.
Step #7 ).
Step #8 In a medium saucepan, sugar, vinegar, heat the salt, & water over med-heat/flame until the liquied begins to bubble.
Step #9 reduce heat & keep the liquid hot.
Step #10 Core & peel the tomatoes.
Step #11 Pack them into hot, sterilized canning jars with the garlic & basil.
Step #12 Pour the hot vinegar-water over the tomato mixture, leaving 1/2 inch head space.
Step #13 Depending on the volume of the tomatoes in the jars, you may need to adjust the amount of liquid.
Step #14 To do this, simply mix equal parts of vinegar & water to cover the tomatoes once they are packed.
Step #15 Release any air bubbles using a rubber spatula or chopstick.
Step #16 Add the lids & rings, making sure to tight rings only fingertip tight.
Step #17 Process the jars in a hot water bath for 30 mins.
Step #18 Remove the jars & set aside to seal & cool before storing.
Step #19 Tip: To ease in peeling the garlic without bruising, blanch the cloves for 20 seconds in the boiling water before blanching the tomatoes.
Step #20 Plunge them into cold water for 1 min, then rub off the skins.
Enjoy the Plum Tomatoes Genovese recipe