Best 6 Canned Tomato Recipes

CANNED TOMATO SOUP

Steps:

• Place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid.
• Blend butter and flour together in a blender until smooth and creamy; add tomato juice. Blend until smooth. Pour butter mixture into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 12 hours before opening.

CANNED SPICED TOMATO JAM

Steps:

• To Prepare Tomatoes - Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Place chopped tomatoes in saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves.
• To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly.
• Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 5 minutes (10 if your elevation is 1,001 - 6,000 feet and 15 for over 6000).

CANNED FRESH BASIL TOMATO SAUCE

Steps:

• Add oil to 6 quart pot. Mince the onion and garlic in a food processor and sauté in the oil until transparent. Add the basil and parsley; remove from heat set aside.
• Peel tomatoes by dipping them in boiling water for 15 seconds. Remove the core and process until like juice. Add them to the pot with the onions. add the rest of the ingredients and blend well.
• Cook on low heat for 1 1/2 hours, stirring often.
• When sauce is done, ladle into hot jars to within 1/2 inch from top of jar. Clean the rim and seal.
• Process for 45 minutes in water bath.

CANNED TOMATO SALSA

Steps:

• Put everything into the blender or food processor, chunkier items first. Don't worry about chopping everything too much as the blender takes care of that.
• For smoother salsa use crushed tomatoes and let the blender run as long as needed.
• For chunkier salsa use whole tomatoes and give all the ingredients a nice rough chop so you do not have to leave the blender running very long. Carefully pulse for a couple of seconds.
• Flavor improves over time but this should be used within a few days.
• Refrigerate unused portions.

CANNED TOMATOES (VINE RIPENED TOMATOES IN TOMATO JUICE)

Steps:

• Wash tomatoes, place in boiling water for three minutes or until skin slips off, plunge in cold water and peel.
• Put cored and peeled tomatoes in sterilized jars filling 3/4 full. To each jar add 1 teaspoon salt, 1 teaspoon sugar and 2 tablespoons lemon juice.
• Fill rest of the jar with tomato juice leaving a one inch head space, (about 1/4 cup of tomato juice per quart it depends on how full your jar, you may need more or possibly less). I use heated tomato juice.
• Remove air bubbles and clean rim.
• Seal and process for 22 minutes.
• Please see note in the introductory when it comes to processing times.
• This recipe works for cut tomatoes as well.

BEST CANNED TOMATO SALSA RECIPE - (4.4/5)

Steps:

• Strain tomatoes and reserve juice. Roughly chop onion, fresh garlic, and jalapeño; add to food processor fitted with a metal blade. Add juice from tomatoes, lime juice, salt, pepper, and granulated garlic. Process on high for about 30 seconds. Add about ½ cup of diced tomatoes and process on low for an extra 5 seconds. Add remaining tomatoes and cilantro and pulse until desired consistency is reached. It's ready to serve immediately, but you can also let it chill in the refrigerator overnight to let the flavors combine.