Fill a Dutch oven ¾ full with water; bring to a boil. Immerse tomatoes for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water. Slip skin off tomatoes; core each tomato with a paring knife, removing the stem end and white center. Cut tomatoes in half crosswise; squeeze out and discard seeds. Cut tomatoes in chunks; place in a food processor in batches and process until finely chopped. (There will be about 3 cups of tomato pulp.)
Wash 3 (½ pint) jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
Serving Size: 2 tablespoons salsa
| Calories | 15 |
| Total Fat | 0g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 40mg |
| Total Carbs | 3g |
| Dietary Fiber | 1g |
| Sugars | 2g |
| Protein | 0g |
