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Ingredients
- 18 lbs. ripe tomatoes
- juice of two lemons
- 2 T. gray sea salt
- 12 basil leaves
- Equipment needed:
- 6 pint jars, washed and sterilized
- 6 bands and lids
- 1 large pot for blanching tomatoes
View Full Recipe at Eliots Eats
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 7632g | |
| Calories 1437 | |
| Calories from Fat 127 | 9% |
| Total Fat 15.19g | 19% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 719mg | 30% |
| Potassium 17880mg | 511% |
| Total Carbs 306.46g | 82% |
| Dietary Fiber 89.6g | 299% |
| Sugars 199.61g | 133% |
| Protein 76.72g | 123% |
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