This vegetarian recipe uses creamy ricotta cheese (preferably whole milk), most any cheese, and whatever herbs are in your garden--in our case, basil, parsley and chives. Pesto would be terrific in...
- 4-6 pounds fresh summer tomatoes, (any kind will work, I use Bradleys, and heirlooms)
- 2-3 garlic cloves, crushed
- 2 tablespoons sherry or red wine vinegar
- 2 tablespoons sugar
- 2 teaspoons salt
- fresh basil, slivered
Core tomatoes, toss in stockpot or large saucepan. Crush with hands. Place pot over medium heat until sauce is boiling. Lower heat and simmer for 3-5 hours or until sauce is chunky and thick. Add remaining ingredients. Spoon into jars and freeze.