Becky's Salsa Recipe: Tips for Cooking and Batch Size

[janetupnorth]

I'm making 1/2 a batch since I won't have enough ripe tomatoes for a big batch until next week. (Hey, might as well do a trial run to eat right away. )

Anyway, do you cook it on low for that 45 minutes - 1 hour?

 

[jrstephens]

Anyway, do you cook it on low for that 45 minutes - 1 hour?

I am not Becky of course but I did make some a few weeks ago and that is what I did. I do not remember exactly what time I quit cooking it. I kept cooking until it was as thick as I wanted it.

I forgot to come back and post that I cooked it! It was good! I froze some too. I wanted to make a 2nd batch but our tomatoes quit making.

 

[ChefBeckyD]

I'm making 1/2 a batch since I won't have enough ripe tomatoes for a big batch until next week. (Hey, might as well do a trial run to eat right away. )

Anyway, do you cook it on low for that 45 minutes - 1 hour?

I'm getting ready to do another batch! I have tomatoes coming out of my ears.

Honestly, it depends on how watery the tomatoes are. Sometimes I have to cook it longer...sometimes less. Cook it until it's the thickness you want for salsa. My 2nd batch was almost all Romas, and it didn't need to cook as long.


Long explanation to say that I eye-ball it.

 

[janetupnorth]

Ok, sounds good...just making sure my assumption of low was correct.We'll see how it turns out!

 

[Staci]

Hi there! As a Pampered Chef consultant, I can definitely help you with your tomato batch. Cooking it on low for 45 minutes to 1 hour should be perfect for a half batch. It's always a good idea to do a trial run and enjoy it right away - nothing beats fresh, homemade tomato sauce! Happy cooking!