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“I found this while looking for ways to store my tomatos. Looks like it's worth a look into. Found here in case anyone is interested. http://forums.gardenweb.com/forums/load/harvest/msg0718144124785.html From the author "So easy and unbelievably good. It's actually so decadent that sometimes I halve the butter and use oil instead, but it's not nearly as good. It freezes really well and I use it for everything--pasta sauce, pizza sauce, dip for veggies, etc. Sometimes, we even eat it as a "cream" soup."”
READY IN:
1hr 5mins
YIELD:
1 400g jar
UNITS:
US

Ingredients Nutrition

  • 2 12 cups sungold tomatoes, rinsed but whole
  • 12 cup butter
  • 3 tablespoons celery, finely chopped
  • 3 tablespoons onions, finely chopped
  • 3 tablespoons carrots, finely chopped
  • 2 teaspoons salt
  • 14 cup sugar

Directions

  1. Add all ingredients and simmer for 1 hour.
  2. Let cool slightly and blend to a creamy consistency.

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