Best 3 Bottled Stewed Tomatoes Recipes
**Discover a Medley of Delicious Stewed Tomato Recipes: A Culinary Journey for Tomato Enthusiasts**
Dive into a culinary adventure with our comprehensive collection of bottled stewed tomato recipes, a tribute to the versatility and flavor of this beloved ingredient. From classic Italian sauces to vibrant Mexican salsas and stews, our recipes explore the diverse culinary landscapes where stewed tomatoes shine. Whether you're a seasoned cook or just starting your kitchen journey, our step-by-step instructions and helpful tips will guide you towards creating mouthwatering dishes that will tantalize your taste buds and impress your dinner guests. Get ready to embark on a culinary odyssey, transforming ordinary tomatoes into extraordinary culinary creations.
BOTTLED STEWED TOMATOES
This recipe is at least 70 years old. I received it from an elderly woman in her neighborhood who got it as a newlywed from her mother-in-law. It's tried and true and good for you!
Provided by Karen19
Categories Vegetable
Time 3h10m
Yield 12 quarts, 96 serving(s)
Number Of Ingredients 10
Steps:
- Mix together in large kettle.
- Bring to a boil and simmer until vegetables are softened.
- Place in bottles, leaving 1" of room at the top.
- Water bath for 45 minutes or pressure cook at 10 lbs for 20 minutes.
Nutrition Facts : Calories 22.2, Fat 0.2, SaturatedFat 0.1, Sodium 43.1, Carbohydrate 5, Fiber 1.3, Sugar 3.3, Protein 0.9
SIMPLE STEWED TOMATOES
Another one of those days when I needed some stewed tomatoes, and had none. Came up with this and they turned out great. You can use as much or as little of the listed ingredients as desired along with the canned tomatoes. I simmer until the veggies are tender and the liquid is reduced and thick. Goes great over a pile of my Recipe #282180 and steamed broccoli.
Provided by Chicagoland Chef du
Categories Low Protein
Time 40m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small sauce pan.
- Simmer until desired tenderness and thickness of sauce, about 30 minutes or longer.
- Taste for additional seasonings.
- Remove bay leaf.
- Serve.
CANNED STEWED TOMATOES
I have been making these for 25 years or better & you can either just eat them straight from the fridge or use in chili or other dishes. I use them in chili, Italian soup, goulash, eat as a cold veggie at meals when we don't have fresh ones. You could buy them in the stores but I never could find a recipe to can them myself so...
Provided by Peggi Anne Tebben
Categories Other Appetizers
Number Of Ingredients 6
Steps:
- 1. Cut up celery, onions (slivers) bell pepper, & minced garlic (store bought is ok if you don't have a lot of fresh) Keep garlic seperate. Don't add with veggies at this time. I use equal parts of all veggies & then add several Tb. of minced garlic to pot of tomatoes when I go to heat them.
- 2. When you cut the veggies just place them in a large bowl & scoop into tomatoes as much as is needed. Set aside for now.
- 3. Slip skins on tomatoes by plunging into boiling water for about 2-3 minutes, then plunging into a sink of cold water. This is refered to as shocking them. If you have stored the tomatoes in fridge until you have enough to can, set them out to get to room temp first. Core tomatoes & cut in half if large. If small, leave whole.
- 4. The white pan I have here held 11 quarts of stewed tomatoes.
- 5. Place 8 cups of your veggie mixture in large granite pot or stainless steel (not aluminum). To your pot of veggies, add about 4 or 5 of your large tomatoes that have been cut up & squeeze to make a juice. Just enough to barely cover veggies. Heat for about 10-15 minutes until it starts to give it up. Just heat through. You still want the veggies tender-crisp as they will cook more in the hot bath.
- 6. Add your prepared tomtoes & about 5 T. minced garlic to this size pot now & continue heating just until hot.
- 7. Fill quart jars adding 1/2 Tablespoon of canning salt per quart. Wipe jar rims so no food particles are on it. (I didn't say it was gonna be a neat job-refer to picture.)Place heated lids on just finger tight.
- 8. Hot bath for 10 minutes. Start timing when water comes to boil.
Tips:
- Select ripe, firm tomatoes: Use tomatoes that are free of blemishes and have a deep red color. Avoid tomatoes that are too soft or have green shoulders, as they will not have as much flavor.
- Peel the tomatoes: To easily peel the tomatoes, score an X on the bottom of each tomato and place them in a bowl of boiling water for about 30 seconds. Remove the tomatoes from the water and immediately transfer them to a bowl of cold water. The skins should now slip off easily.
- Use a variety of seasonings: Feel free to experiment with different seasonings to create a sauce that suits your taste. Some popular options include garlic, onion, basil, oregano, thyme, and bay leaves.
- Simmer the sauce for at least 30 minutes: This will allow the flavors to meld and develop. You can simmer the sauce for longer if you want a thicker consistency.
- Can the sauce properly: Follow the instructions in the recipe carefully to ensure that the sauce is properly canned and safe to store.
Conclusion:
Homemade bottled stewed tomatoes are a delicious and versatile pantry staple. They can be used in a variety of dishes, from pasta sauces and soups to stews and chili. With a little planning and effort, you can easily make your own stewed tomatoes at home. So next time you have a surplus of tomatoes, give this recipe a try!
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