ITALIAN STYLE STEWED TOMATOES -GOOD FOR CANNING
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
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
HOMEMADE STEWED TOMATOES
Homemade stewed tomatoes, right from your garden, is simple, fun, and tasty!
Provided by KITTYANN
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 16
Number Of Ingredients 2
Steps:
- To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.
Nutrition Facts : Calories 13.8 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.7 g, Sodium 480.6 mg, Sugar 1.9 g
SIMPLE STEWED TOMATOES
Another one of those days when I needed some stewed tomatoes, and had none. Came up with this and they turned out great. You can use as much or as little of the listed ingredients as desired along with the canned tomatoes. I simmer until the veggies are tender and the liquid is reduced and thick. Goes great over a pile of my Recipe #282180 and steamed broccoli.
Provided by Chicagoland Chef du
Categories Low Protein
Time 40m
Yield 2 cups
Number Of Ingredients 7
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.
STEWED TOMATOES (GOBBLEDYGOOK)
This is what we called 'Gobbledygook' when we were kids. It's actually a Southern version of very sweet, stewed tomatoes. It isn't the most attractive dish in the world, but it's delicious. Don't try making this with fresh tomatoes. It won't work. And you really do need that much sugar in there.
Provided by Clotho98
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
- Stir the tomatoes, bread, sugar, butter, salt, and pepper in a bowl; pour into the prepared dish.
- Bake until hot and the tomatoes are tender, about 45 minutes.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 34 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 326.6 mg, Sugar 25.9 g
CANNED STEWED TOMATOES
I have been making these for 25 years or better & you can either just eat them straight from the fridge or use in chili or other dishes. I use them in chili, Italian soup, goulash, eat as a cold veggie at meals when we don't have fresh ones. You could buy them in the stores but I never could find a recipe to can them myself so...
Provided by Peggi Anne Tebben
Categories Other Appetizers
Number Of Ingredients 6
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.
STEWED TOMATOES
This fast and yummy side is so easy to make, it will be ready in no time. It is good way to use some of your garden-fresh tomatoes.-Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 21m
Yield 3-4 servings.
Number Of Ingredients 7
Steps:
- In a 1-qt. microwave-safe bowl, combine the tomatoes, sugar, butter, seasoned salt and pepper. Cover and microwave on high for 5 minutes. Combine cornstarch and water until smooth; stir into the tomato mixture. Cover and cook 1 minute longer or until thickened and bubbly.
Nutrition Facts :
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