Easy Stewed Tomatoes Canned Recipes

SIMPLE STEWED TOMATOES

Steps:

• Combine all ingredients in a small sauce pan.
• Simmer until desired tenderness and thickness of sauce, about 30 minutes or longer.
• Taste for additional seasonings.
• Remove bay leaf.
• Serve.

CANNING STEWED TOMATOES

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

THE BEST STEWED TOMATOES EVER

Steps:

• Bring a large pot of water to boil, plunge tomatoes in for 30 seconds. Remove, put immediately in a ice bath.
• Peel the tomatoes. Discard the skins.
• Dice the tomatoes up to desired size.
• In a large pot on medium heat, combine all ingredients.
• Simmer for 30 minutes.
• Then serve fresh or you can freeze them.

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 STEWED TOMATOES

Steps:

• 1. Cut up celery, onions (slivers) bell pepper, & minced garlic (store bought is ok if you don't have a lot of fresh) Keep garlic seperate. Don't add with veggies at this time. I use equal parts of all veggies & then add several Tb. of minced garlic to pot of tomatoes when I go to heat them.
• 2. When you cut the veggies just place them in a large bowl & scoop into tomatoes as much as is needed. Set aside for now.
• 3. Slip skins on tomatoes by plunging into boiling water for about 2-3 minutes, then plunging into a sink of cold water. This is refered to as shocking them. If you have stored the tomatoes in fridge until you have enough to can, set them out to get to room temp first. Core tomatoes & cut in half if large. If small, leave whole.
• 4. The white pan I have here held 11 quarts of stewed tomatoes.
• 5. Place 8 cups of your veggie mixture in large granite pot or stainless steel (not aluminum). To your pot of veggies, add about 4 or 5 of your large tomatoes that have been cut up & squeeze to make a juice. Just enough to barely cover veggies. Heat for about 10-15 minutes until it starts to give it up. Just heat through. You still want the veggies tender-crisp as they will cook more in the hot bath.
• 6. Add your prepared tomtoes & about 5 T. minced garlic to this size pot now & continue heating just until hot.
• 7. Fill quart jars adding 1/2 Tablespoon of canning salt per quart. Wipe jar rims so no food particles are on it. (I didn't say it was gonna be a neat job-refer to picture.)Place heated lids on just finger tight.
• 8. Hot bath for 10 minutes. Start timing when water comes to boil.

ITALIAN STYLE STEWED TOMATOES -GOOD FOR CANNING

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.