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10 lbs (4.5 kg) fresh garden tomatoes, stems and hulls removed
2 tbsp (30 mL) olive oil
3 cloves garlic, chopped
½ cup (125 mL) chopped fresh oregano
½ cup (125 mL) chopped sweet basil
2 cups (500 mL) chopped onions
1 tbsp (15 mL) coarse sea salt
10 turns of the pepper mill


Fill a large pot to the halfway mark with cold water and bring to a boil. Place tomatoes in the water to simmer until the peel begins to curl. Remove tomatoes, peel and cut in quarters. Place in a bowl.

In a large pot, heat olive oil; add garlic and herbs and cook for approximately 2 minutes. Add onions and cook until translucent but not browned. Add tomatoes and remaining ingredients; simmer for 40 to 60 minutes, until mixture has a stewed consistency.

Bottle and process in a water bath. If a water bath is not your preference, you can also use a pressure cooker.

Makes about 10 jars, depending on the size of the vegetables.

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