Prep 25 mins
Cook 2 hrs 40 mins
Flavorful and rich, for toast and muffins. This may be canned! From Organic Gardening(1986).
- 8 lbs tomatoes (try a mixture of Big Boy, Better Boy, and Roma)
- 1 1⁄2 lbs cooking apples (about 3 large)
- 3⁄4 teaspoon cinnamon
- Peel, quarter and seed tomatoes.
- You should have about 8 cups.
- Quarter and seed apples.
- Toss tomatoes and apples into a large kettle and heat until the juice boils.
- Reduce to simmer and continue to cook for 40 minutes, stirring frequently.
- Reduce heat to low and cook for two hours more, or until mixture is thick and most of the moisture has evaporated.
- Add cinnamon and puree in a processor or blender.
- To can, pour hot tomato butter (at least 160*F.) into clean half-pint jars.
- Process in boiling water for 35 minutes.
- Butter can also be frozen.
- To serve, defrost in the refrigerator overnight.
- Yield: 3 to 6 cups, depending on tomato variety.
This made for a wonderful change of pace from my usual garlic butter. Had an Italian dinner last nite, had earmarked this some time ago, and found it again while looking for something different to make of Sharon's wonderful creations. So I sliced and toasted my bread first and let everybody use the butter. It was a TOTAL hit! I made this in the morning and used my crockpot to slow cook it. I kept strong control over myself as to NOT add any garlic. I did add two packets of Splenda to this as I think my use of Granny Smith apples were a bit too tart with all the acid of the tomatoes. Next time I will use a mix of both sweet and tart apples. I also upped the cinnamon to a full tsp. as I love this flavor. The one thing I did not like about this was...it smelled WAY to good and competed with the rest of my meal.