3 pounds very ripe garden tomatoes, cored, roughly chopped
1 1/4 cups chopped celery with leaves
1/3 cup chopped onion
2 Tbsp sugar (to taste)
1 teaspoon salt
Pinch black pepper
A couple shakes of Tabasco sauce, about 6-8 drops (to taste)
Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes. Force mixture through a sieve or food mill.
Cool completely. Store covered and chilled. Will last for about 1 week in the refrigerator.
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Creative Home and Garden Hops
This looks good and a great use up for all those tomatoes now coming in from the garden. I'm assuming you could can this for longer shelf life?
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