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IngredientsEdit

Directions Edit

  1. Quarter the tomatoes.
  2. Place in large kettle.
  3. Push down with hands or back of spoon to render some juice.
  4. Bake at 325 °F until soft pulp remains.
  5. Spoon into blender.
  6. Blend until smooth.
  7. Seal in sterilized jars or freeze.

Note: freeze in icecube trays - 2 cubes is about ¼ cup.

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