Diane's Basil Diced Tomatoes | The Canning Diva
I use these flavorful tomatoes in soups, stews, over baked chicken, or sometimes I'll just heat a jar and serve it over pasta. Possibilities are endless.
Ingredients
- 16 cups of cored, diced Roma tomatoes – I leave the skins on
- 1 large yellow bell pepper, chopped
- 1 large onion, chopped
- 2 tbsp of fresh garlic, minced
- ¼ cup fresh basil, coarsely chopped (I leave smaller leaves whole)
- 1 tablespoon sugar
- 2 tablespoons salt, optional
- 10 tablespoons bottled lemon juice – to use during hot packing process
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