Ingredients
• 4 cups ripe, firm cherry tomatoes
• 2-3 cups water, purified
• 2 tablespoons lemon juice
• 1 teaspoon table salt
Recipe
1. Sterilize 1 quart jar per batch.
2. Rinse the tomatoes and remove stems.
3. Bring the 2-3 cups of water to a boil and blanch the tomatoes in the boiling water for 30-60 seconds.
4. Remove the skin of the tomatoes by pinching and peeling it off.
5. Place the peeled tomatoes in a sauce pan and place on high heat. Cover the tomatoes in the pan with water and boil for 5 minutes.
6. Once boiled, place the tomatoes into the sterilized jar using a spoon or ladle, then fill the remaining space with the water the tomatoes were boiled in. Leave about 1/2 inch of headspace (space between the top of the jar and the filling/liquid) when filling the jar.
7. Add 2 tbsp lemon juice and 1 tsp of salt to the top of the jar.
8. Tighten the lid of the jar finger tight and process in boiling water to make it shelf stable.
