Rany's original recipe used fresh, ripe roma tomatoes. If you can get some, then by all means use them. Otherwise, you can use canned crushed tomatoes, but be sure to use the finest quality. Make sure they contain nothing other than tomatoes. Or, crack open a jar of the ones you canned earlier this year. You did can some, right? Right?
Recipe courtesy of Rany Prambs
Yield:
3 half-pint jars
Level:
Intermediate

Ingredients

Directions

Heat the oil in a large skillet over medium heat. Gently saute the garlic until fragrant; do not brown. Add the salt, peppers, bay leaf and tomatoes and give a good stir. Turn up the heat and simmer for 12-15 minutes, until the skins start to separate from the tomatoes. Add the lemon juice and the sugar, and reduce the heat. Keep the mixture at a low, murmuring simmer, stirring occasionally, for about 40 minutes. When the liquid is reduced and thickened, add the lemons and remove from heat. Remove bay leaf. If canning, ladle into hot jars and process by normal water bath methods.

IDEAS YOU'LL LOVE

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Lemon Chicken

Recipe courtesy of Rachael Ray

Blueberry-Lemon Tart

Recipe courtesy of Tyler Florence

Baked Lemon Ziti

Recipe courtesy of Giada De Laurentiis

Grilled Lemon Chicken Skewers with Satay Dip

Recipe courtesy of Ina Garten

Lemon Pasta-Stuffed Zucchini

Recipe courtesy of Food Network Kitchen

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

Recipe courtesy of Giada De Laurentiis

Chicken Piccata with Buttery Lemon Noodles

Recipe courtesy of Ree Drummond

Vegetable Fritto Misto with Lemon Mayonnaise

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking