Best Crushed Tomatoes Recipes

PASTA SALAD WITH TOMATOES, CUCUMBERS AND GRILLED GREEN ONION-CRUSHED OLIVE VINAIGRETTE

Steps:

• Preheat a grill to high.
• Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely.
• Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions.
• In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat.
• When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine.

CRUSHED TOMATOES (CANNING)

Steps:

• Dip tomatoes in boiling water for 30 to 60 seconds; then dip into ice water. If you have alot of tomatoes to do, I've found that it makes the job easier to boil water in one large kettle, place the tomatoes in another large kettle and pour the boiling water over them. Allow the tomatoes to stand for 2 minutes; then drain and place in your cold water bath.
• Remove the core and peel the skins.
• Cut into quarters.
• Place some of the quartered tomatoes in a large kettle and crush them with a potato masher, while heating rapidly.
• Gradually add the remaining quartered tomatoes, stirring constantly.
• After all the tomatoes are added, boil gently for 5 minutes.
• Fill clean, hot quart-sized canning jars with hot tomatoes, leaving 1/2-inch headspace.
• Add 2 T. lemon juice, 1 teaspoons salt, and 1 teaspoons sugar to each quart jar.
• Remove excess air from the jar by running a spatula or bubble freer between the tomatoes and the side of the jar.
• Wipe jar rims and cap with properly treated lids. Screw on the bands and process in a boiling water canner for 50 minutes.

ANGEL HAIR WITH CRUSHED TOMATOES AND BASIL

Steps:

• 1. Bring a large pot of water to a boil and generously salt it.
• 2. Cut a slit in the stem end of each tomato. Gently lower the tomatoes into the boiling water. Boil until the skin peels back from the slits, about 30 seconds. With a slotted spoon, transfer to a large bowl. Keep the water boiling.
• 3. While the tomatoes cool, on a cutting board, finely mince the garlic with the sugar into a paste. Peel off and discard the tomato skins, then transfer the tomatoes to a large bowl. With your hands, crush the tomatoes until chunky. Add the garlic-sugar paste and oil and crush the tomatoes into fine bits.
• 4. Add the pasta to the boiling water and cook until just al dente. Drain and transfer to the tomato sauce. Toss well. Tear the basil leaves into the bowl, season to taste with salt and pepper, and toss again.
• 5. Wipe up any oil drips or tomato sauce splatters from the counter with Clorox® Disinfecting Wipes*.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

CRUSHED TOMATOES

Steps:

• Score bottom of each tomato with an X and boil in water until skin pulls away, about 1 minute. Transfer to a bowl of ice water and let cool. Peel and quarter tomatoes, then pulse in a food processor until crushed. Tomatoes can be frozen up to 6 months.

CRUSHED TOMATOES CANNED

Steps:

• Optional squeezing out the seeds and extra water before processing will produce thicker crushed tomatoes.
• Pulse 1 pound tomatoes at a time adding each to a large pot. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning. Bring to a boil and gradually add the remaining crushed tomatoes while stirring continually. Continue until all tomatoes are added. Then boil gently 5-10 minutes.
• (When canning tomatoes by themselves, it is recommended that acid should be added to lower the pH level. Helping adjust it`s pH value to 4.6 or lower by adding 1 tablespoon of lemon juice or 1/4 teaspoon citric acid per pint of product. For quarts, add 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. This may be done by adding directly to jars before filling.).
• Add lemon juice or citric acid to canning jars along with optional 1/2 teaspoon salt and optional sugar to taste, (if tomatoes are not to your sweetness) to each quart jar, if desired. Fill jars immediately with hot tomatoes, leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
• Process in Boiling Water Bath Canner for.
• Pints 35 minutes
• Quarts 45 minutes covered with water by 1-2 inches.
• For the Boiling Water Bath method, process an additional minute for each 1000 feet in elevation. (i.e.) 5000 feet=5 additional minutes of processing time.
• Check seals after 12-24 hours. Any unsealed jars should be refrigerated and used within 2 weeks. Sealed jars can be stored on the pantry shelf for up to one year.

RICOTTA DIP WITH CRUSHED TOMATOES & BRUSCHETTA

Steps:

• In a large bowl, mash the ricotta, cream cheese, mint, chives and some salt. When smooth, spread over a large plate or a wide, shallow bowl, creating a dip in the centre to hold the tomatoes. Chill until ready to serve.
• In another bowl, crush and rip up the tomatoes with your hands until they are in small chunks and really juicy. Strain through a sieve and discard the juice (or freeze to use in another recipe). Add the vinegar, sugar, olive oil and a good pinch of salt. Mix together, then set aside.
• Heat a griddle pan until smoking hot. Brush the bread slices with olive oil and rub with the garlic cloves. Place on the hot griddle for 1-2 mins each side until nicely charred - you'll have to do this in batches.
• Pile the squashed tomatoes on top of the ricotta spread. Drizzle with extra oil and scatter with the remaining mint. Place in the centre of the table and let everyone dip in with the charred bruschetta.

FRENCH STRING BEANS WITH CRUSHED TOMATOES

Steps:

• Cook haricots verts in 32 cups of boiling, salted water for four to five minutes, or until done but still crisp. (If using string beans, cut them lengthwise into four strips with a sharp knife before cooking.) Cool beans in cold water and drain.
• In a skillet, heat butter. Add shallots and saute lightly until they are glossy. Add beans and saute until hot. Season with salt and pepper to taste.
• Heat olive oil in another skillet until very hot. Add diced tomatoes and saute until hot.
• Arrange beans on a serving platter and pour tomatoes over them.

CRUSHED TOMATOES (CANNING RECIPE)

Steps:

• Peel the tomatoes and cut them into quarters.
• Heat a large pan over medium heat and add the tomatoes, crushing lightly with a potato masher, leaving a few chunks. Add the salt, sugar and basil and bring to a simmer. Skim any foam.
• Cook for 15 minutes over high heat, stirring often to keep it from sticking, until the tomatoes have thickened to your liking.
• Add 1 tablespoon fresh lemon juice to each pint jar. Ladle the hot crushed tomatoes into the warm sterilized jars up to 1/4 inch from the top of the jar. Top with sterilized lids and gently screw on a banded top.
• Lower into a boiling water batch and process pints 35 minutes or 40 minutes for quarts. (If you live at 1,000 or more feet above sea level, add 5 minutes to the processing time.).

CRUSHED TOMATOES

Steps:

• Start with the best canned plum or pear tomatoes you can find. I recommend Valoroso or DiNapoli brands. Whether you start with canned or cooked fresh tomatoes, you'll want to rinse your hands frequently as you work, so set up your station near the sink or have a bowl of cold water nearby.
• Put a strainer over a bowl. Working over a second bowl, lift a tomato, pinch off the head (stem end) and any unripe areas, and let those pieces drop into the bowl. Some tomatoes may not be deep red. I prefer not to use those, but it's your call. Open up the tomato, remove any skins, seeds, or tough sections and add them to your discard bowl. Break the cleaned tomato into small pieces or strips and put them in the strainer. Keep in mind that these will not be blended, so if they look too coarse for your taste, run them through your fingers to make smaller pieces.
• Continue cleaning and crushing tomatoes until you have the amount called for in your recipe. Press gently on the tomatoes to strain as much liquid as possible. Discard the contents of the discard bowl and the bowl below the strainer. One 28-ounce can of tomatoes should yield 1 generous cup (250 grams) crushed tomatoes. The glaze can be stored in a covered container at room temperature for several months.