Best Canned Tomatoes For Low Acid Varieties Recipes

34 DELICIOUS RECIPES WITH CANNED TOMATOES

Steps:

• Bring a large pot of salted water to the boil. Start cooking the pasta about 5 minutes after you start making the sauce.
• Cook pasta per packet instructions until al dente. Reserve ½ cup of pasta cooking water, then drain pasta.
• Heat the olive oil in a large pan and when it starts shimmering add the diced onion. Cook over medium heat until soft and translucent, it will take 5-6 minutes.
• Stir in the minced garlic and cook for 2 minutes until fragrant.
• Add the tomatoes, salt and few twist of black pepper and give a good stir. Let it cook over medium heat for about 15 minutes until it's slightly reduced. Stir occassionally, and if you use whole tomatoes break them with a back of a spoon.
• When the sauce is ready, taste and adjust the seasoning according to your liking.
• Add the drained pasta to the pan along with the fresh basil and toss until well combined. Add a touch of reserved starchy water to make the pasta juicer and moist.
• Serve with freshly grated parmesan cheese and more torn fresh basil leaves. Freshly ground black pepper and a drizzle of extra virgin olive oil to serve are optional. Enjoy!

CANNED TOMATOES (FOR LOW ACID VARIETIES)

Steps:

• Wash, peel, core and remove seeds of tomatoes to be processed.
• Pack prepared tomatoes into hot, sterilized, 1 Ltr. pickling jars.
• Fill jars with hot tomato juice or water leaving 1/2 inch headspace.
• Dissolve 1 Tbsp of pickling salt and 1/2 tsp of citric acid into 1 Tbsp of boiling water and add to 1 Ltr jar and seal.
• Repeat this mixture for each jar.
• Citric acid is inexpensive and is available in crystals at drug stores.(Do not use a substitute such as lemon or lime juice).
• Process jars in a boiling water bath for 60 minutes.
• Remove and let cool.
• Store in cool dark place.