Canned Tomato A Pezzetti Recipes

Steps:

• Prepare a large ice bath; set aside. Bring a large stockpot of water to a boil. Score an X in the bottom of each tomato. Working in batches, place tomatoes in boiling water a few minutes, just until skins start splitting. Using a large sieve, transfer to ice bath; let cool slightly. Transfer to a paper-towel-lined baking sheet.
• Peel tomatoes, reserving skins and seeds in a large bowl; set aside. Using a sharp paring knife, remove stem from peeled tomatoes, and discard. Slice tomatoes in half crosswise, and scrape the seeds into the bowl with the peels. Cut tomatoes into 1/2- to 1-inch pieces, and place in a separate bowl. Pass the peels and seeds through a food mill on the finest holes, and add to tomato pieces. Season with salt; gently stir to combine.
• Place a large basil leaf in the bottom of each pint or quart jar; fill with tomato mixture. Clean and dry top rim of each jar with a kitchen towel, and place lids and rings on the jars; twist tightly to seal.
• Fill a large canning pot lined with a wire rack with water, and bring to a boil over high heat. (If you donâ??t have a canning pot, you can fit a large stockpot with a wire rack or with a layer of extra ring lids to keep the jars from sitting directly over the heat. The stockpot should be deep enough that the jars will be covered with water when they are added.)
• When the water has come to a full boil, carefully place the jars in the water with tongs or a jar clamp. Boil pint jars 30 minutes and quart jars 45 minutes.
• Carefully transfer jars to a baking sheet; let cool. When completely cool, check the lids to make sure they are sealed by pressing down on the middle. If the lid pops back, it is not sealed; refrigerate unsealed jars immediately, and use within 2 weeks. Sealed jars can be stored in a cool, dark place 2 years or longer.

Steps:

• Preheat oven to 350 degrees. Cut eggplants in half lengthwise, and use a melon baller or small spoon to scoop out flesh, leaving a 1/4-inch border around the edges. Place flesh in a sieve set over a medium bowl, and toss with 1 teaspoon salt; let sit 20 minutes to drain excess moisture. Coarsely chop until pieces are about the size of peas. Meanwhile, bring the water to a boil in a large saucepan, and add the eggplant shells. Cook 2 minutes; transfer to drain on a baking sheet, cut side down, and let cool slightly.
• In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add half the garlic, the chopped eggplant, and remaining teaspoon salt; saute, stirring occasionally, 3 to 4 minutes. Add 2 cups tomatoes; increase heat to medium-high, and continue cooking until the tomatoes stop releasing juices, about 3 minutes more. Add half the red pepper and the parsley and oregano. Transfer to a medium bowl; add egg, cheese, and 6 tablespoons breadcrumbs. Stir well to combine.
• In an 8-by-11 1/2-inch baking dish, mix remaining 2 cups tomatoes with remaining garlic and red pepper. Scoop heaping amounts of filling into eggplant shells, and arrange on top of tomato mixture in baking dish. Mix remaining 2 tablespoons breadcrumbs and teaspoon olive oil; sprinkle over eggplant filling. Bake until the tops begin to brown, about 1 hour. Remove from oven, and serve hot.

Steps:

• Preheat oven to 400 degrees. Brush 1/4 cup olive oil over bread, and spread on a baking sheet. Bake until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool slightly.
• In a large saute pan, heat remaining 2 tablespoons oil over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring, until onions begin to brown, about 5 minutes. Add tomatoes, parsley, and thyme; increase heat to medium-high. Cook, stirring, until tomatoes start to dry and mixture is caramelized, about 10 minutes.
• Spread a heaping teaspoon of ricotta over each toast slice; top with a teaspoon of tomato mixture. Garnish with thyme, and serve.