Addthe canned tomatoes along with the juice from the can, salt, pepper, and basil. Crush the whole tomatoes with a potato masher. Bring the sauce to a simmer and leave for around 40 minutes or until all the tomatoes have fallen apart. Remove the basil leaf before serving.
HowTo Make Tomato Juice From Tomatoes. There are numerous ways to make tomato juice recipes. But basically, we follow a simple way to cut the tomato in any shape. Then put them into the heating pot for 25-30 minutes to completely simmer for making the tomato juice. And then mix with a sieve or even better for a smooth paste.

10Ways To Use Tomato Powder. Use it to make tomato sauce. Mix it into your mayo to make a delicious tomato aioli. Make tomato paste. Mix it into soups. Make tomato soup with it. Add it to dishes made with bland pink store-bought tomatoes to inject some summery tomato flavor into them. Mix it into salad dressings.

Preheatoven to 210 and place glass mason jars in oven to heat them so they don't crack when they're filled with the hot tomatoes. When ready to start canning, pull a hot jar out of the oven with tongs. Put 1 tsp. brown sugar, ½ tsp. coarse salt, ½ teaspoon citric acid into jar.
Mexicancrisp pressed pork with prunes, sherry vinegar and cauliflower cream. by Fernando Stovell. Main course.
Combinefirst 6 ingredients into Dutch oven, bring to a boil. Reduce heat. Cover and simmer 30 minutes. Remove from heat. Put vegetable mixture through a food mill or sieve. Stir in salt, paprika and sugar. Chill thoroughly. Serve over ice if desired.

Placea single layer of tomato quarters in the bottom of a large saucepan. Mash with a potato masher, and heat over medium-high heat until juicy. Add in the remaining tomatoes in 3-4 batches, mashing after each addition. Once all tomatoes are added, simmer until tomatoes are tender and juicy. Remove from heat.

Procedure Prepare and press as for making tomato juice, see page 3-5. Simmer in large-diameter saucepan until sauce reaches desired consistency. Boil until volume is reduced by about one-third for thin sauce, or by one-half for thick sauce. Add bottled lemon juice or citric acid to jars. See
Step6 - Add 2 Tablespoons of lemon juice and liquid. After you fill each jar with tomatoes, add 2 tablespoons of lemon juice per quart jar, 1 per pint jar. This helps to reduce the odds of spoilage and to retain color and flavor. Then fill to 1/2 inch of the top with either boiling water or hot tomato juice.
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    • procedure text how to make tomato juice