Rany’s original recipe used fresh, ripe roma tomatoes. If you can get some, then by all means use them. Otherwise, you can use canned crushed tomatoes, but be sure to use the finest quality. Make sure they contain nothing other than tomatoes. Or, crack open a jar of the ones you canned earlier this year. You did can some, right? Right?
| Level: | Intermediate |
| Yield: | 3 half-pint jars |
Ingredients
- 2 Tbsp safflower oil
- 2 oz garlic, finely minced
- 1-1/4 lb fresh, ripe roma tomatoes, or 2 c. crushed tomatoes
- 1 tsp kosher salt
- 3 fresh cayenne peppers, minced, or 1/2 tsp chili pepper flake
- 1 bay leaf
- 1 c. freshly squeezed lemon juice
- 1/2 c. sugar
- 1 small meyer lemon, chopped finely, skin on but seeds and pith removed
Instructions
- Heat the oil in a large skillet over medium heat. Gently saute the garlic until fragrant; do not brown. Add the salt, peppers, bay leaf and tomatoes and give a good stir. Turn up the heat and simmer for 12-15 minutes, until the skins start to separate from the tomatoes. Add the lemon juice and the sugar, and reduce the heat. Keep the mixture at a low, murmuring simmer, stirring occasionally, for about 40 minutes. When the liquid is reduced and thickened, add the lemons and remove from heat. Remove bay leaf. If canning, ladle into hot jars and process by normal water bath methods.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 340 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 6 g |
| Sugar | 47 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 921 mg |