CANNED ITALIAN CHERRY TOMATOES RECIPES

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ITALIAN STYLE STEWED TOMATOES -GOOD FOR CANNING RECIPE ...



Italian Style Stewed Tomatoes -Good for Canning Recipe ... 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!

Total Time 2 hours

Prep Time 1 hours

Cook Time 1 hours

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, FatContent 7.4, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 47.4, CarbohydrateContent 52.5, FiberContent 13.8, SugarContent 32, ProteinContent 9.4

CANNED TOMATO RECIPES | BBC GOOD FOOD



Canned tomato recipes | BBC Good Food image

Use up a storecupboard essential with our canned tomato recipes. Try chopped or whole tinned tomatoes in our pasta, curry and chilli recipes.

Provided by Good Food team

Number Of Ingredients 1

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Jun 30, 2018 · Add the olive oil and the garlic and reduce the heat to medium. Cook the garlic for 5 minutes, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften. Add the cherry tomatoes and their juices, the basil, carrot and the parmesan rinds. Stir with a wooden spoon to combine.
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