Diced tomatoes seasoned three ways from The Canning Kitchen: 101 Simple Small Batch Recipes (page 189) by Amy Bronee

  • basil
  • garlic
  • Show all ingredients...
  • Serves : 12 cups

  • EYB Comments

    Can substitite sage, parsley, or cilantro for basil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitite sage, parsley, or cilantro for basil.

  • averythingcooks on September 17, 2024

    This recipe gives options for seasoning pints of tomatoes (Italian, Spanish or Mexican) and a quick heads up - the EYB note is giving herb choices for the Italian option. I appreciate the use of "any variety" of tomatoes as opposed to always calling for Roma & a 1/2 recipe yielded 2 pints with extra tomatoes that I simply froze unseasoned. I made the Mexican option & the plan is to make the other 2 options this week...of course the real test is opening/using the jars.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.