Tomato Butter Recipe #111219
Flavorful and rich, for toast and muffins. This may be canned! From Organic Gardening(1986).
by Sharon123
3¼ hours | 25 min prep
SERVES 3 -6
- 8 lbs tomatoes (try a mixture of Big Boy, Better Boy, and Roma)
- 1 1/2 lbs cooking apples (about 3 large)
- 3/4 teaspoon cinnamon
- Peel, quarter and seed tomatoes.
- You should have about 8 cups.
- Quarter and seed apples.
- Toss tomatoes and apples into a large kettle and heat until the juice boils.
- Reduce to simmer and continue to cook for 40 minutes, stirring frequently.
- Reduce heat to low and cook for two hours more, or until mixture is thick and most of the moisture has evaporated.
- Add cinnamon and puree in a processor or blender.
- To can, pour hot tomato butter (at least 160*F.) into clean half-pint jars.
- Process in boiling water for 35 minutes.
- Butter can also be frozen.
- To serve, defrost in the refrigerator overnight.
- Yield: 3 to 6 cups, depending on tomato variety.
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