Canned Whole Tomatoes With Basil And Garlic 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 WHOLE TOMATOES WITH BASIL AND GARLIC

Steps:

• Place 4 quart jars or 8 pints along with the two-piece caps in hot, soapy water. Rinse well and drain. Heat jars and lids in simmering water (180 degrees) and allow them to stand there until ready to use.
• Select fresh Roma Tomatoes at their peak of quality. Use firm tomatoes, free of cracks and spots. Remove the stem and using a paring knife make a small "X" cut through the skin on the top of the tomato. Place large stock pot on the stove filled with water and bring to a rolling boil. Place the tomatoes in a wire basket and lower them into the boiling water. Blanch tomatoes 30 to 60 seconds or until the skin at the top of the tomato starts to peel away from the "X" mark carved into the top. Dip the tomatoes immediately into cold water to stop the cooking process. Once again using the paring knife, slip the skins off the tomatoes beginning at the "X" mark and leave the Roma Tomatoes whole. Place the peeled tomatoes into another large sauce pot adding just enough water to cover by one inch. Bring the water to a rolling boil and cook tomatoes 5 minutes. While tomatoes are cooking, remove the canning jars from the hot water along with the lids and place on a towel. Add 2 tablespoons of lemon juice in each jar. Carefully pack the hot tomatoes into the jar placing 2 Basil leaves and 4 cloves of garlic into each jar at alternating levels for eye appeal. Carefully ladle the hot cooking liquid over the tomatoes leaving one half inch of head space. Top with 1 teaspoon each of salt and Hot Sauce.
• Move the jar gently to remove any air bubbles that may have formed around the tomatoes. Repeat two or three times. Screw down the lid and rim firmly onto the jar and place in a simmering water bath for approximately 45 minutes. Remove from hot water and set aside to cool. Once cool, check lids for proper sealing, label and store in a cool, dark place.