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Skinny Cooks

6 cups peeled, cored and chopped red tomatoes 3 cups sugar 1/2 cup dry sherry 1/2 cup chopped fresh basil or 2 teaspoons dried basil flakes 10 garlic cloves, minced 1 tablespoon salt 1/4 cup crushed red pepper

Toss all the ingredients into a pot and boil over a medium setting on your range. Reduce to a simmer and continue at the simmer for 2.5 hours. This will thicken the relish until it kind of like syrup. Let cool and store in your refrigerator. Serve as an appetizer with crackers. The canned recipe is more like the old-timey stuff, and the refrigerated recipe is just plain good.