Stewed Tomatoes Canned Recipe
In this blog, I will share with you the stewed tomatoes canned recipe that is extremely delicious.
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.