Herbed Tomatoes

This easy canning recipe is sure to bring a burst of ripe summer flavour to your meals. Feel free to experiment with different types of herbs or add none at all for a pure, sun-kissed tomato taste.

4 tsp (20 mL) dried basil
2 tsp (10 mL) dried thyme
1 Tbsp (15 mL) dried marjoram or oregano
1 tsp (5 mL) garlic powder
Water and ice cubes
12 cups (3 L) ripe large tomatoes (about 6 lbs/2.7 kg)
1/2 cup + 2 Tbsp (155 mL) organic bottled lemon juice
10 fresh bay leaves

Prepare all equipment for the hot water canning process.

In small bowl, stir together basil, thyme, marjoram, and garlic powder. Set aside.

Bring large pot of water to a boil. Fill large bowl with cold water and a handful of ice.

With small paring knife, core tomatoes by cutting approximately 1/2 in (1.25 cm) deep around the stem in a cone shape. Discard tomato cores. Working in batches, blanch tomatoes in boiling water just until skins start to split, about 30 to 60 seconds. Remove with slotted spoon and place immediately into ice water. Slip off skins and discard; cut tomatoes into halves or quarters.

Discard blanching water. Refill again with fresh water and bring to a boil over high heat.

Meanwhile, lay clean kitchen towel on work surface. Place hot, sterilized jars on towel and, to each jar, add 1 Tbsp (15 mL) lemon juice and 1 bay leaf. Divide up spice mix evenly among jars, about 1 tsp (5 mL) in each. Pack in tomatoes. Ladle boiling water over tomatoes, leaving 1/2 in (1.25 cm) of head space from rim of jars.

Seal and process jars using the water bath canning method for 40 minutes. Uncover pot, turn off heat, and let jars sit in water for 5 minutes. Remove with canning tongs and set on cooling rack or clean towel. Leave jars to cool, undisturbed, for 12 to 24 hours.

Check seal and store herbed tomatoes for up to 1 year in a cool, dark place.

Makes about 8 - 2 cup (500 mL) jars.

Each 1/2 cup (125 mL) serving contains: 16 calories; 1 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 4 g total carbohydrates (2 g sugars, 1 g fibre); 5 mg sodium

source: "The Art of Canning", alive #371, September 2013