Canned stewed tomatoes are a versatile and nutritious ingredient that can be used in a variety of dishes. In this blog, I will share with you the stewed tomatoes canned recipe that is extremely delicious. Canned stewed tomatoes are a staple ingredient in many households. They provide a quick and easy way to add flavor and nutrition to meals, without the hassle of chopping and cooking fresh tomatoes. Whether you’re making chili or pasta sauce, or just looking for a quick and healthy side dish, stewed tomatoes are a great option.
How To Make Stewed Tomatoes Canned
While canned stewed tomatoes are a convenient option for many cooks, some people prefer to make their own stewed tomatoes at home. This can be a great way to control the ingredients, seasoning, and texture of the final product. If you’re interested in making your own stewed tomatoes, there are a few key steps to follow.
You’ll need to select ripe, flavorful tomatoes, peel and chop them, and cook them with onions, garlic, and other seasonings until they are tender and flavorful. Then, you can either store the stewed tomatoes in the refrigerator or freezer or can them using a pressure canner. By making your own stewed tomatoes, you can enjoy the taste and nutrition of fresh tomatoes all year round.
Nutritional Value of Stewed Tomatoes Canned
Stewed canned tomatoes are a great source of vitamins and minerals. They are low in calories and fat and high in fiber and vitamin C. They also contain lycopene, an antioxidant that has been linked to a reduced risk of certain types of cancer.
Ingredients To Make Stewed Tomatoes Canned
- tomatoes 5 quarts
- chopped onions 4 cups
- chopped sweet peppers 4 cups
- minced garlic 1⁄4 cup
- chopped fresh oregano 1⁄4 cup
- olive oil 2 tablespoons
- sugar 1 tablespoon
Step By Step Instructions To Make Stewed Tomatoes Canned
Step1
Begin by blanching, peeling, coring, and quartering the tomatoes.
Step2
Next, heat a generous amount of olive oil in a large Dutch oven over medium heat.
Step3
Once the oil is heated, add minced garlic and dried oregano. Cook until the garlic becomes tender and the oregano becomes fragrant, which should take about two minutes.
Step4
Add chopped onion and peppers to the pot, and continue cooking until they are tender, which should take approximately five minutes.
Step5
Add the blanched and quartered tomatoes along with sugar to the pot, and let it simmer uncovered for around 45 minutes, or until it reaches the desired consistency. If the tomatoes are watery, you may need to cook the mixture for longer.
Step6
Transfer the tomato mixture into hot, sterilized mason jars, making sure to leave enough headspace. Place the jars into a hot water bath and bring the water back to a boil. Boil the jars for approximately 20 minutes longer before removing them from the pot and allowing them to cool.
Step7
If any jars do not seal correctly, repeat the hot water bath process with those jars.
Tips And Tricks:
- Use ripe, flavorful tomatoes for the best results.
- Blanching the tomatoes before peeling and quartering can help make the process easier.
- Adjust the cooking time as needed to achieve the desired consistency, as some tomatoes may release more liquid than others.
- Use hot, sterilized jars and lids to prevent contamination and ensure a proper seal.
- Store the canned tomatoes in a cool, dry place for up to a year. Once opened, refrigerate and use within a few days.
FAQs:
Q: How long do canned stewed tomatoes last?
A: Canned stewed tomatoes can last for up to two years if stored in a cool, dry place.
Q: Can I freeze canned stewed tomatoes?
A: Yes, you can freeze canned stewed tomatoes. Just transfer them to a freezer-safe container and store them in the freezer for up to six months.
Q: Are stewed tomatoes canned gluten-free?
A: Yes, stewed tomatoes canned are gluten-free.
Q: Can I use stewed tomatoes canned in place of fresh tomatoes in recipes?
A: Yes, you can use stewed tomatoes canned in place of fresh tomatoes in recipes. Just make sure to adjust the seasoning as needed.
More Amazing Recipes
- Paula Deen Pimento Cheese Recipe
- Low Sodium Tomato Soup Recipe
- Canned French Onion Soup Recipe
- Breaded Tomatoes Recipe
Conclusions
In conclusion, canned stewed tomatoes are a convenient and nutritious ingredient that can add flavor and nutrition to a variety of dishes. They are easy to use and can be stored for a long time. However, if you prefer to make your own stewed tomatoes at home, it’s a simple process that allows you to control the ingredients and seasonings.
Stewed tomatoes canned are also a great source of vitamins, minerals, fiber, and antioxidants, making them a healthy addition to any meal. With this recipe, you can make your own delicious stewed tomatoes at home, and enjoy the taste and nutrition of fresh tomatoes all year round.
Stewed Tomatoes Canned Recipe
Ingredients
- 5 quarts tomatoes
- 4 cups chopped onions
- 4 cups chopped sweet peppers
- 1⁄4 cup minced garlic
- 1⁄4 cup chopped fresh oregano
- 2 tablespoons olive oil
- 1 tablespoon sugar
Instructions
- Begin by blanching, peeling, coring, and quartering the tomatoes.
- Next, heat a generous amount of olive oil in a large Dutch oven over medium heat.
- Once the oil is heated, add minced garlic and dried oregano. Cook until the garlic becomes tender and the oregano becomes fragrant, which should take about two minutes.
- Add chopped onion and peppers to the pot, and continue cooking until they are tender, which should take approximately five minutes.
- Add the blanched and quartered tomatoes along with sugar to the pot, and let it simmer uncovered for around 45 minutes, or until it reaches the desired consistency. If the tomatoes are watery, you may need to cook the mixture for longer.
- Transfer the tomato mixture into hot, sterilized mason jars, making sure to leave enough headspace. Place the jars into a hot water bath and bring the water back to a boil. Boil the jars for approximately 20 minutes longer before removing them from the pot and allowing them to cool.
- If any jars do not seal correctly, repeat the hot water bath process with those jars.
Notes
- Use ripe, flavorful tomatoes for the best results.
- Blanching the tomatoes before peeling and quartering can help make the process easier.
- Adjust the cooking time as needed to achieve the desired consistency, as some tomatoes may release more liquid than others.
- Use hot, sterilized jars and lids to prevent contamination and ensure a proper seal.
- Store the canned tomatoes in a cool, dry place for up to a year. Once opened, refrigerate and use within a few days.
