Savory Italian Stewed Tomatoes for Canning
Transform your homegrown tomatoes into vibrant, flavorful Italian stewed tomatoes that are perfect for canning. With this recipe, you’ll create a rich and aromatic base that can elevate your favorite dishes like spaghetti, soups, and casseroles. This recipe makes a generous 5 quarts of stewed tomatoes, which can be stored and enjoyed throughout the year. No more store-bought canned tomatoes - this homemade version will become a staple in your kitchen, bursting with the essence of summer, thanks to the addition of fresh oregano and garlic, alongside the sweetness of peppers and onions.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Tomatoes
5 quarts (Blanched, peeled, cored, and quartered)
Onions
4 cups (Chopped)
Sweet Peppers
4 cups (Chopped (Use a blend of red and green))
Garlic
1/4 cup (Minced)
Fresh Oregano
1/4 cup (Chopped)
Olive Oil
2 tablespoons (For sautéing)
Sugar
1 tablespoon (To balance acidity)
Instructions
1
Begin by blanching the tomatoes in boiling water for 1-2 minutes until the skins start to loosen. Immediately transfer them to an ice bath to cool. Once cooled, peel, core, and quarter the tomatoes.
2
In a large Dutch oven, heat the olive oil over medium heat. Add the minced garlic and chopped fresh oregano, sautéing for about 2 minutes until the garlic becomes tender and fragrant.
3
Add the chopped onions and sweet peppers to the pot. Cook for an additional 5 minutes or until the vegetables are soft and translucent.
4
Stir in the prepared tomatoes and sugar. Allow the mixture to come to a simmer. Cook uncovered for about 45 minutes, stirring occasionally, until the sauce thickens to your desired consistency. If the mixture is too watery, you may need to simmer it longer.
5
Once the tomatoes are stewed to perfection, carefully ladle the hot mixture into sterilized mason jars, leaving about 1/2 inch of headspace. Seal them with sterilized lids.
6
Process the jars in a boiling water bath for 20 minutes to ensure they are properly sealed. After processing, remove the jars and let them cool completely. Check the seals of the jars, and if any lids haven’t sealed properly, re-bath those jars.
7
Note: While this recipe uses the hot water bath method, if you have concerns about safety, consider pressure canning as an alternative.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
How many quarts of stewed tomatoes does this recipe make?
This recipe yields approximately 5 quarts of savory Italian stewed tomatoes.
How long should I blanch the tomatoes for peeling?
Blanch the tomatoes in boiling water for 1 to 2 minutes until the skins begin to loosen.
What is the first step after removing tomatoes from boiling water?
Immediately transfer them to an ice bath to cool before peeling, coring, and quartering.
What type of oil is used for sautéing the aromatics?
The recipe calls for 2 tablespoons of olive oil.
How long should I sauté the garlic and fresh oregano?
Sauté the minced garlic and chopped oregano for about 2 minutes until fragrant.
How many cups of onions are required?
You will need 4 cups of chopped onions.
What kind of peppers should be used?
Use 4 cups of chopped sweet peppers, preferably a blend of red and green.
Why is sugar added to the recipe?
Sugar is added to help balance the natural acidity of the tomatoes.
How long does the tomato mixture need to simmer?
The mixture should simmer uncovered for about 45 minutes.
What should I do if the tomato sauce is too watery?
If the consistency is too watery, you may need to simmer the mixture longer than 45 minutes.
How much headspace should be left in the mason jars?
Leave about 1/2 inch of headspace at the top of each jar.
How long do the jars need to be processed in a water bath?
Process the jars in a boiling water bath for 20 minutes.
Is there an alternative to the water bath canning method?
Yes, if you have safety concerns, you can consider pressure canning as an alternative.
What are some suggested uses for these stewed tomatoes?
They are perfect for spaghetti, soups, and casseroles.
How much garlic does this recipe require?
The recipe uses 1/4 cup of minced garlic.
Should the jars and lids be sterilized?
Yes, you should use sterilized mason jars and sterilized lids.
What should I do if a jar lid does not seal properly?
If a lid fails to seal, you should re-bath those specific jars.
How much fresh oregano is needed?
The recipe calls for 1/4 cup of chopped fresh oregano.
What heat setting should be used for the Dutch oven?
Heat the olive oil over medium heat when starting the sauté.
Are the tomatoes peeled before or after quartering?
The tomatoes are peeled and cored first, then quartered.
How long do the onions and peppers need to cook?
Cook them for about 5 minutes or until they become soft and translucent.
Does this recipe include salt?
Based on the provided ingredient list, salt is not listed; sugar and aromatics provide the flavor profile.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly recipe.
What type of tomatoes are best for this recipe?
The tags suggest plum tomatoes are a great choice for this canning recipe.
Can I use dried oregano instead of fresh?
The recipe specifies fresh oregano, but dried can often be substituted at a reduced ratio if fresh is unavailable.
Is the sugar amount fixed?
The recipe uses 1 tablespoon, but this is mainly to balance acidity and can be adjusted slightly to taste.
Should the pot be covered during the 45-minute simmer?
No, it should be cooked uncovered to allow the sauce to thicken.
What is the purpose of the water bath?
The water bath ensures the jars are properly sealed for long-term storage.
How many ingredients are in this recipe?
There are 7 main ingredients: tomatoes, onions, sweet peppers, garlic, fresh oregano, olive oil, and sugar.
Can I use this as a base for marinara?
Yes, the Italian flavors make it an excellent aromatic base for marinara or other pasta sauces.