We are flip-flopping on the microwave issue.
There’s an easier way, Tuffy.
- 3 pounds ripe tomatoes, cored and quartered
- ½ cup cider vinegar
- ¼ cup sugar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground cloves
- Pack tomatoes tightly in a single layer in a 2 ½-quart microwave-safe casserole and cover loosely with microwave-safe plastic wrap. Cook at full power (650 to 700 watts) for 40 minutes, stirring and breaking up the mixture with a wooden spoon every 10 minutes.
- Allow the tomatoes to cool slightly. Then puree them in a food processor or blender. Strain the puree, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. You should have about 3 cups thick strained juice
- Return the juice to the casserole and stir in the remaining ingredients. Cook, uncovered and stirring every 10 minutes, until thick, about 30 minutes.
(Recipe courtesy The New Basics Cookbook/Photo from here.)