Italian Style Stewed Tomatoes -Good for Canning

Lois M's Note:

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 hrs
• Prep Time: 1 hrs
• Cook Time: 1 hrs

Ingredients:

Yield: 5 quarts

• 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

[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!!

[Chef #349010]

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.

[Bonnie G #2]

With a ton of garden tomatoes I wanted to try canning to save them, so tried this out. The house smelled so nice while it was cooking, I tasted prior to canning and the flavor was great with wonderful blend of spices. I followed your recipe to the letter including the hot water bath and all my jars sealed fine. I've never canned tomatoes before and must say I'm still a little nervous about it but will be anxious to see how these turn out.