Summer Tomato Spread

Take advantage of summer tomatoes and fresh basil to make big batches of this jellied spread for winter game viewing. Freeze in one-cup containers or refrigerate the spread in clean glass jars. Serve this spread layered over a block of cream cheese, as a condiment on a cheese platter, or simply by itself with crackers.

 

MAKES ABOUT 5 CUPS

 

5	large very ripe tomatoes (about 2 pounds)
¼	cup freshly squeezed lemon juice
4	tablespoons chopped fresh basil
1	package powdered pectin for lower-sugar recipes
1¼	cups sugar
2	cloves garlic, finely chopped

1. Peel the tomatoes (see headnote, [>]). Remove the cores and seeds and roughly chop the tomatoes. Place in a Dutch oven or a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes.
2. Add the lemon juice, basil, and garlic. Mix the pectin with ¼ cup of the sugar, then stir into the tomato mixture. Return to a boil, stirring constantly to prevent sticking. When the mixture comes to a boil, stir in the remaining 1 cup sugar. Let boil vigorously for 1 minute, stirring constantly. Remove from the heat.
3. Let the mixture cool, then pour into clean glass jars and refrigerate or pour into freezer bags or plastic freezer containers in 1-cup servings and freeze. When ready to use, thaw if necessary and stir to recombine.

EXTRA POINTS Make and refrigerate this spread up to 3 weeks before your tailgate. It will keep frozen for up to 6 months.