canned thai tomato broth
This time of year there is an abundance of fresh tomatoes everywhere. People are just giving them away. I hate to see fresh produce go bad and not get used so I came up with this easy way of canning a tomato broth with Thai inspired flavors that is so versatile in its uses. I use it in Asian soups, Curries, and to flavor rice and noodles. I even use it to just drink on a cold day or I am under the weather it is very medicinal too. Try this.
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yield
serving(s)
prep time
5 Min
cook time
20 Min
method
Stove Top
Ingredients For canned thai tomato broth
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25ripe tomatoes sliced
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10 clovegarlic minced
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3 Tbspgalangal or ginger minced
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4 stalklemongrass bruised
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1 bunchscallions chopped
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handful fresh thai basil
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2 Tbspchili paste in soybean oil
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3 Tbspfish sauce
How To Make canned thai tomato broth
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1Place the tomatoes in a large pot and place over medium to high heat. Cook until tomatoes start to soften. Add the remaining ingredients. Reduce the heat to low and continue to cook about 20 minutes pressing and smashing the ingredients with a spoon. Remove from heat and drain through a cheesecloth or large mesh strainer letting fluids drip and pressing the solids to get as much liquid as you can out of the solids.
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2Discard the solid and ladle into pint jars . Place lids on jars and place in a waterbath for 15 minutes. Make sure jars are sealed. Makes about 6 pints
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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