Ingredients:
20 lbs roma tomatoes
1/4 cup rock salt
1 tablespoon fresh ground pepper
2 tablespoons peppercorns
2 whole heads of garlic
1 bunch fresh basil leaves
1 bunch fresh oregano
1 bunch fresh Italian parsley ( chopped fine)
Directions:
You will need 12 one litre jars or 1.5 litre jars washed and sterilized. Set out your jars and place the following in the bottom of the jar:.
1/2 teaspoon of rock salt.
one round of fresh ground pepper.
1/8th teaspoon of whole peppercorns.
1 garlic clove skinned (if they’re really big – cut in 1/2).
1 basil leaf.
1 sprig of greek oregano.
teaspoon of italian parsley.
top up jar with blanched/skinned tomatoes just under the neck of the jar.
remove air bubbles with a chopstick.
dry rims of jars and seal.
process in boiling hot water just covered for 33 minutes.
Servings: Serve
Time preparation: 90 min.
Time total: 123 min.