ITALIAN STYLE STEWED TOMATOES
Make and share this Italian Style Stewed Tomatoes recipe from Food.com.
Provided by Chili Dan
Categories Onions
Time 4h
Yield 9 pints, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- X the bottom of tomatoes and place 8 in boiling bath of water for about 15 to 30 seconds or until the skin starts to lift up. Then place in ice filled water bath immediately after you take them out.
- Peel and quarter tomatoes. Place in a large mixing bowl.
- Sauté garlic in olive oil for 2 minutes.
- Add onions, peppers, and celery stir till oil gets on all veggies.
- Add Vinegar.
- Add spices and sugar, simmer for 5 minutes.
- Add tomatoes and simmer for 45 minutes.
- Wash canning jars and lids.
- Place lids in warm but not boiling water to soften the rubber.
- Boil water in large pot to place jars into seal.
- Boil in bath for 20 minutes then remove tighten lids and flip on their tops.
- After 15 minutes flip back and they should be sealed. If not sealed repeat bath.
- Store in cool place.
Nutrition Facts : Calories 556, Fat 30.2, SaturatedFat 4.6, Sodium 3569.8, Carbohydrate 73.4, Fiber 22.7, Sugar 29.6, Protein 13.2
ITALIAN STEWED TOMATOES
Tomatoes stewed with celery, onion, green pepper and basil.
Provided by MARCIAMOLINA
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 9
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 22.2 g, Fat 1 g, Fiber 6.3 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 34.4 mg, Sugar 15 g
TOMATOES - ITALIAN STYLE STEWED FOR CANNING RECIPE - (4.3/5)
Provided by rainmaker
Number Of Ingredients 9
Steps:
- Blanch, peel, core and quarter tomatoes. To blanch a tomato, you drop tomato into boiling water for 15 seconds then drop tomato into ice water or just peel. The skin will peel off easily. Remember, core is just taking the stem part out of the top of the tomato and the bottom part. Heat olive oil in a large dutch oven or stainless steel pan. Add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes). Add chopped onion and peppers and cook until tender (about 5 minutes). Add tomatoes, vinegar and sugar, simmer uncovered about 45 minutes or until desired consistency (you will need to cook longer if tomatoes are watery). Place in hot sterilized quart jars, add 1 teaspoon of salt to the top of each quart jar, leave 1/2 inch space at the top, place lids on and place in hot water bath, bring water back to boil and start timing for 40 minutes, remove and let cool. For jars that do not seal, remove lids and clean top of jar, replace with new lid and re-bath jars.
ITALIAN-STYLE CANNED TOMATOES
Canned tomatoes are a home canner's dream. Who doesn't want to gaze at rows of jars of their own home-canned tomatoes lined up like soldiers in the middle of winter? That's winning! The deal is that to do anything of any quantity, you have to put up a lot of tomatoes. According to the National Center for Home Preservation, an average of 21 pounds is needed per canner load of 7 quarts! Please notice this recipe is for 1 single quart and you will need to scale up accordingly.
Provided by Virginia Willis
Categories condiment
Time 3h
Yield 1 quart
Number Of Ingredients 5
Steps:
- Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside.
- Wash the tomatoes. Bring a large pot of water to a boil. Prepare an ice bath in a large bowl. Cut a small "X" in the blossom end, or bottom, of each tomato with a paring knife. Dip the tomatoes in the boiling water for 30 to 60 seconds, then immediately plunge them into the ice bath. Slip off the skins and remove the cores.
- Heat the tomato juice in a small non-reactive pot until simmering. Place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
- Place a still-hot, clean quart canning jar (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) Place the lemon juice and salt in the jar. Add the basil leaves. Pack the tomatoes into the jar one at a time, pressing firmly to remove any air pockets and leaving at least 1/2 inch of headroom. Cover the tomatoes in the jar with the hot tomato juice, leaving 1/2 inch of headroom.
- Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 85 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store in a cool dark place for up to 1 year.
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