CRUSHED ITALIAN TOMATOES RECIPES

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CRUSHED TOMATOES (CANNING) RECIPE - FOOD.COM



Crushed Tomatoes (Canning) Recipe - Food.com image

A very simple recipe to use when canning your tomatoes. I didn't see anything posted on 'Zaar for a recipe like this, so I thought I would post how I prepare tomatoes. Enjoy!

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 1 quart, 4-6 serving(s)

Number Of Ingredients 4

3 lbs tomatoes (approximately, to fill a quart jar)
2 tablespoons bottled lemon juice (per quart jar)
1 teaspoon salt (per quart jar)
1 teaspoon sugar (per quart jar)

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.

Nutrition Facts : Calories 66.9, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 600, CarbohydrateContent 14.8, FiberContent 4.1, SugarContent 10.2, ProteinContent 3

ITALIAN TOMATO SAUCE RECIPE - FOOD.COM



Italian Tomato Sauce Recipe - Food.com image

I got this recipe from Lidia Bastianich's cookbook. It's a great recipe, the only change I made was I added garlic (my favorite ingredient). You can make this ahead and freeze it. So much better than jar sauce! If you cannot get San Marzano tomatoes, I recommend Colivata or Cento brands.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 2-4 uses

Number Of Ingredients 10

2 (28 ounce) cans san marzano crushed tomatoes
4 bay leaves
1 cup shredded carrot
1/4 cup olive oil
1/2 cup finely diced celery
1 small onion, finely diced
4 garlic cloves, finely diced
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon salt (to taste)
1/2 cup water

Steps:

  • In large pot, on medium head add olive oil, carrots and celery. Cook stirring occasionally for 5 minutes.
  • Reduce heat to low, add onion, crushed red pepper flakes (if using) and garlic cook for 5 minutes stirring constantly (being careful not to burn garlic).
  • Add crushed tomatoes, water and salt, raise heat to med and bring to a boil. Reduce heat to low, cover and cook for 1/2 hour stirring occasionally. Remove and discard bay leaves.
  • Enjoy!

Nutrition Facts : Calories 546.3, FatContent 29.5, SaturatedFatContent 4.1, CholesterolContent 0, SodiumContent 4605.1, CarbohydrateContent 70.1, FiberContent 18, SugarContent 5, ProteinContent 14.6

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