member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Brenda-Lee Olson      

Recipe Categories:

    Tomato Butter Recipe


    Source of Recipe


    Barbara Rolek

    Recipe Introduction


    This tomato butter recipe is simple to prepare and makes good use of a bumper crop of tomatoes -- ripe or green! It calls for only two ingredients -- tomatoes and sugar. That's it! This is a great project for the kids and the recipe easily can be doubled or tripled.

    Prep Time: 10 minutes
    Cook Time: 2 hours
    Total Time: 2 hours, 10 minutes

    List of Ingredients




    1 pound ripe or green tomatoes, washed, stemmed and cut in half
    1/2 to 1 cup sugar, or to taste

    Recipe



    Place tomatoes in a saucepan. Bring to a boil, reduce heat and simmer until tomatoes have completely broken down and are soft. Force through a sieve or food mill.

    Combine tomato puree with sugar and choose one of the following cooking methods:

    Slow Cooker: Place sweetened pulp in a slow cooker with lid
    partially off to let steam escape. Set at Low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.

    Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.

    Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.

    Oven: Heat oven to 250 degrees. Place sweetened pulp in a
    heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.

    Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool,dry, dark place.

    If you don't process in a boiling water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.

    Makes 1 pint

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |