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24 pounds fresh tomatoes

3 T salt

8 garlic cloves

1 cup sugar

1 cup onion, chopped

4 cups apple cider vinegar

2 t. mustard seed

2 t. black peppercorn

2 t. whole allspice

2 t. celery seed

2 t. red pepper flakes

4 bay leaves

8 whole cloves


Wash and cut tomatoes. Add tomatoes, salt, garlic, and onions to large pot and cook until all are soft and juicy. Process in blender until pureed. Put through food mill to remove seeds.


Return sauce to stove, add sugar and continue to simmer until thick.


Meanwhile, in non-reactive pot (enamel pot works best) heat the cider vinegar with remaining spices until flavors have infused into vinegar (about an hour on low heat).


Using a fine strainer, strain flavored vinegar into sauce. Continue to simmer until it is as thick as you like.


Process in waterbath canner 20 minutes for pints. Yield 8 pints.


- Recipe  from the kitchen of Michelle Zahn