Recipe 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!
Top Review by 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!
- 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 See How It's Made
- 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.