Here is the process I use:
1. I core and peel the tomatoes (they don't have to be peeled).
2. I cut the tomatoes into wedges.
Steps 3-5 can be skipped. I like a hot, spicy tomato juice I can use for chili.
3. I heat olive oil in a pan large enough to hold all of the tomatoes
(just enough olive oil to cover the bottom of the pan).
4. When the olive oil is hot, I add sliced jalapenos and crushed garlic
(add the garlic a little while after the jalapenos).
5. Saute until the jalapeno seeds and the garlic just start to turn brown.
You should be able to smell the heat from the jalapenos.
6. Add the tomatoes into the pan and cook until they are heated.
7. Run the tomatoes through a food mill.
8. Put the juice in a quart jar.
9. The jars go into a hot water bath for about 15 minutes.
Using the above approach, I have never had problems with the juice separating. It remains thick throughout the entire quart jar up until the day I use it.
|