Italian Style Stewed Tomatoes -Good for Canning

Submitted by Lois M

"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!"

 

• Ready In: 2hrs
• Ingredients: 7
• Yields: 5 quarts

ingredients

• 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

directions

1. Blanch, peel, core and quarter tomatoes.
2. Heat olive oil in a large dutch oven.
3. Add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes).
4. Add chopped onion and peppers and cook until tender (about 5 min).
5. Add tomatoes and sugar, simmer uncovered about 45 min or until desired consistency (you will need to cook longer if tomatoes are watery).
6. 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.
7. 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.
8. I leave this up to your discretion.

Reviews

[Joe2U]

Adding citric acid in the amount of one teaspoon per quart should allow hot water bath method of canning without problems. Addition of sugar or salt does not aid in preservation. Only acid or high temperatures of pressure cooker will ensure safe canning of low acid veggies. Tomatoes are normally fairly high in acid but new, sweeter varieties often are marginal for acidity. The citric acid crystals (often called "sour salt")is insurance and will not effect the taste to any great degree.

 

[linka23]

love this recipe, first thing I ever canned by myself and have been using it for a long time now. I add fresh basil, just at the very end, couple minutes before it goes in jars. I usually do pints, so I add 1 teaspoon of bottled lemon juice to each jar to add a little acid. I water bath and have never had a problem. Thanks for a great recipe!

 

[Cookingpurplejulie]

They are almost done as I'm writing my review. The tomatoes, peppers, and onions smell wonderful. I prefer basil, so I split the amount of oregano with basil. Makes a nice flavour.

 

[debra8020]

This is a really tasty receipe. I did use dried oregano and some dried Italian spice, and I also added 1 tbs. of salt, and it is really delicous. I have put it over steamed zucchini, in spaghetti sauce, and used it to make a rice and hamburger dish. YUMMY!!!!! Since I am at a high altitude I processed my pint jars for 45 minutes and I added 1 tbs. of lemon juice to each jar for safety. It was time consuming, but worth every minute.

 

[sherrirod]

I can't believe I've never rated this wonderful recipe. I've used it many, many times and have always been very happy with it. I don't follow the amounts exactly as I'm sure Lois doesn't either when making a huge pot of them but it was this easy recipe that started me canning 4 years ago and it worked out so well it took away my fear of canning. I grow bushels and bushels every year now without worry. Thanks so much!!