Best Italian Style Canned Tomatoes Recipes

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ITALIAN STYLE STEWED TOMATOES



Italian Style Stewed Tomatoes image

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

18 cups diced tomatoes (about 50 roma)
1 1/2 cups diced pepper
2 1/2 cups diced onions
1 1/4 cups diced celery
2 tablespoons minced garlic
1/4 cup Italian spices
1 tablespoon sugar
2 tablespoons kosher salt
1 teaspoon black pepper
1 tablespoon celery salt
1 tablespoon parsley flakes
1/2 cup extra virgin olive oil
1/8 cup white vinegar

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 STYLE STEWED TOMATOES -GOOD FOR CANNING



Italian Style Stewed Tomatoes -Good for Canning image

I stewed a whole bushel today, but this is the recipe for one batch. I can these and use them for spaghetti sauce, crock pot chicken cacciatore and anything you would used canned tomatoes for. I never buy canned tomatoes anymore!

Provided by Lois M

Categories     Vegetable

Time 2h

Yield 5 quarts

Number Of Ingredients 7

5 quarts tomatoes (I use plum or roma)
4 cups chopped onions
4 cups chopped sweet peppers (I use red & green)
1/4 cup minced garlic
1/4 cup chopped fresh oregano
2 tablespoons olive oil
1 tablespoon sugar

Steps:

  • Blanch, peel, core and quarter tomatoes.
  • Heat olive oil in a large dutch oven.
  • 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 min).
  • Add tomatoes and sugar, simmer uncovered about 45 min or until desired consistency (you will need to cook longer if tomatoes are watery).
  • Place in hot sterilized mason jars, and place in hot water bath, bring water back to the boil and boil for about 20 minutes longer, remove and let cool, re-bath any jars that don't seal.
  • NOTE: Some people feel that the hot water bath method is not safe for this recipe, and that a pressure canning method should be used, however, I have always done these this way with no problem.
  • I leave this up to your discretion.

Nutrition Facts : Calories 287.5, Fat 7.4, SaturatedFat 1.1, Sodium 47.4, Carbohydrate 52.5, Fiber 13.8, Sugar 32, Protein 9.4

ITALIAN STEWED TOMATOES



Italian Stewed Tomatoes image

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

24 large tomatoes - peeled, seeded and chopped
1 cup chopped celery
½ cup chopped onion
¼ cup chopped green bell pepper
2 teaspoons dried basil
1 tablespoon white sugar

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)



Tomatoes - Italian Style Stewed for Canning Recipe - (4.3/5) image

Provided by rainmaker

Number Of Ingredients 9

5 quarts (20 cups) tomatoes, peeled, cored ( the stem at the top) and quartered
4 cup chopped onions
4 cups chopped bell peppers (green and red)
1/4 cup minced garlic
1/4 cup chopped fresh oregano
2 tablespoons olive oil
1 tablespoon sugar
3/4 cup white vinegar
1 teaspoon salt per quart jar

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



Italian-Style Canned Tomatoes image

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

3 pounds plum tomatoes
2 cups tomato juice
2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid (see Cook's Note)
1 teaspoon kosher salt
2 large basil leaves

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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