Tomato Base

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  • This is not an exact recipe. Adjust it to what is on hand and in season.
  • Examples: Quartered and cored tomatoes, a few onions, peppers and herbs


  1. Fill the crock pot or roaster with quartered and cored tomatoes, a few onions and peppers and herbs. I use a large roaster, it can hold about 40 large tomatoes, 3 large onions quartered, 3 or 4 large peppers cut up and a healthy bunch of herbs (basil and oregano), which I just put on top.
  2. Add about a ¼ cup of water to prevent vegetables sticking to the roaster.
  3. Set the roaster on low and cook everything down until it is mostly liquid and thoroughly cooked, about 5 hours on low.
  4. If you have a food mill: Let mixture cool, remove the herbs, and run everything through a food mill.
  5. If you do not have a food mill: Once the mixture is cool, remove the herbs, place small batches into a food processor and liquefy.
  6. Place the liquid back in the roaster. DO NOT COVER WITH A LID. Attach a kitchen towel to a cookie cooling rack using clothespins. Place the cookie cooling rack/towel cover over the roaster instead of the lid. Cook this on a medium heat until the water has evaporated and the liquid is thicker.
  7. Ladle into hot jars, leaving about ¼ inch head space. Adjust the caps and process about 15 minutes in the boiling canner.