The tomatoes are peeled, quartered, canned, and waiting for the water to boil. What do I do with that leftover juice/pulp? Here's a pretty good idea, and it will be done before the 40 minutes' processing time is over.
Step 1: Start with the juice
After filling six pint jars with fresh tomatoes and topping them off with juice, I'm left with just less than a quart of beautiful, fresh tomato juice that I don't want to throw out. I put it on medium high heat and start to boil it. Maintain a simmer throughout the mixing of ingredients.
Step 2: Add ginger
Fresh ginger would be good, but I didn't have any. I did, however, have pickled ginger. Add about 2 tablespoons, chopped.
Step 3: Mmmmm garlic
My favorite. Crush three or four (or five) fresh cloves and add to the mix. I just pound the cloves under a broad-bladed knife. Stir after every addition to infuse the flavors and prevent sticking.
Step 4: Vinegar, dry mustard, sea salt, and brown sugar
Two tablespoons of balsamic vinegar and about a teaspoon of dry mustard. I wasn't going for barbecue sauce, so I went light on the mustard. A few crushes of sea salt are enough. I added two tablespoons of brown sugar. These measures are all negotiable. You know what you like.
Step 5: Cook it down
Stirring all the while, cook the mixture until it thickens. It should be boiling gently. (That sauce is really painful if it bubbles on you--that's why I used that big ol' pan.)
Step 6: Blend it
Pour the mixture into the blender and process for about a minute on high.
Step 7: There's your base
That's the basic recipe. I ended up with just over a cup of puree. If you had enough, you could process it in a water bath, but I don't like to heat that much water for one half pint.
Step 8: Using the base
Now you decide what you want to do with it. I poured a half pint into a jar for use later (I want to use it within two weeks of making it). The rest I put back into the blender with 4 ounces of cream cheese. I blended it for about 30 seconds on high for a really delicious dip. It's great with crackers.