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Tomato-Raspberry Salsa

Tomato-Raspberry Salsa

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Makes 48 servings Calories 15 Prep Time 60 minutes Made with Splenda® Original Sweetener


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.

Nutrition Info Per Serving

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