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Crushin' Them Maters

Updated: Jul 23

Do you remember ALL those tomatoes?


We gifted them.

We planted them.

We gave away more of them.

And then more still.

Plus some of us started hundreds before we knew what was coming...


So my point? A LOT of us have A LOT of tomatoes!

Now the days of harvests are coming!

This was one day of my home harvest and in my heart and through my eyes, I could see the bounty that was coming in 2-3 more days.

ACTION NEEDED TO HAPPEN NOW!

Calling back to my midwest roots - I decided to make a Chicago Style Pizza, which called for crushed tomatoes + gave me a use for all these tomatoes!

If I have to!






If you want to try/follow along with us

< https://allshecooks.com/crushed-tomatoes-recipe-for-home-canning > Recipe Is Per Quart Jar:

  • 2 and 3/4 lbs tomatoes

  • 2 Tbsp bottled lemon juice for each quart jar

  • 1 tsp salt

Instructions

  1. Wash the tomatoes then dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core.

  2. Cut the tomatoes until they measure about 2 cups. Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat. Use a potato masher to help crush tomatoes and release the juices. Stir often and add more tomatoes being careful to avoid scorching. The remaining tomatoes do not need to be crushed, as they will soften with heating and stirring. Continue until all tomatoes are added, then boil gently for 5 minutes.

  3. Add 2 Tbsp of lemon juice to each quart jar and then add the hot tomatoes into jars leaving a 1/2 inch to the top of the jar. Compress the tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Wipe rim and add the lid adjusting the band until finger tight. Don’t overtighten.

  4. Process filled jars in a boiling water canner for 45 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when the center is pressed. Makes about 1 quart.


If you want to be extra cool and win points with your friends, family, anyone else you care about - here is my trusty deep dish Chicago Style Pizza!

< kingarthurbaking.com/recipes/chicago-style-deep-dish-pizza-recipe >


Always remember the proper Chicago layering: Crust, Cheese, Toppings, Sauce

ALWAYS.





This is the way. Happy tomato-ing friends!




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