Italian Style Stewed Tomatoes -Good for Canning

Recipe by Lois M
READY IN: 2hrs
YIELD: 5 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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