Best 5 Italian Stewed Tomatoes Recipes

ITALIAN STEWED TOMATOES

Steps:

• In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.

TOMATOES - ITALIAN STYLE STEWED FOR CANNING RECIPE - (4.3/5)

Steps:

• Blanch, peel, core and quarter tomatoes. To blanch a tomato, you drop tomato into boiling water for 15 seconds then drop tomato into ice water or just peel. The skin will peel off easily. Remember, core is just taking the stem part out of the top of the tomato and the bottom part. Heat olive oil in a large dutch oven or stainless steel pan. Add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes). Add chopped onion and peppers and cook until tender (about 5 minutes). Add tomatoes, vinegar and sugar, simmer uncovered about 45 minutes or until desired consistency (you will need to cook longer if tomatoes are watery). Place in hot sterilized quart jars, add 1 teaspoon of salt to the top of each quart jar, leave 1/2 inch space at the top, place lids on and place in hot water bath, bring water back to boil and start timing for 40 minutes, remove and let cool. For jars that do not seal, remove lids and clean top of jar, replace with new lid and re-bath jars.

ITALIAN STEWED OCTOPUS IN WINE AND TOMATOES

Steps:

• Invert head of baby octopus(if not using regular octopus, which takes longer to cook) and remove any goo and rinse heads of octopus. Bring a large pot of salty water to a boil. Toss the octopus into the boiling water, return to a boil and cook for 1-2 minutes, then remove. Discard water. Pat and squeeze octopus dry in a paper/towel. Cut the octopus into large pieces(I prefer bite-size) and saute in olive oil over medium-high heat for 2-3 minutes. Add the chopped garlic and saute for another minute or two. Add the wine and bring to a boil over high heat. Stir well and let it cook down for 3-4 minutes. Add the tomatoes and chile flakes and bring to a simmer. Add about a teaspoon of salt and the honey or sugar. Mix well, cover the pot and simmer for 30 minutes. At 30 minutes, add the capers if you are using them, plus half the dill and half the parsley. Check the octopus -- sometimes small ones will be tender in just 30 minutes.{/p] If using full-size octopus, cover the pot again and simmer for up to another 20-45 minutes. (Octopus is done when a knife can be inserted and removed without effort, or when it doesn't taste chewy!). When you think you are about 7-10 minutes away from being done, uncover the pot and turn the heat up a little to cook down the sauce(if octopus tastes great, remove it and cook sauce alone at this point). To serve, add the remaining dill and parsley and black pepper. Eat this with pasta or bread either hot or at room temperature.

BAKED MAC AND CHEESE WITH ITALIAN STEWED TOMATOES

Steps:

• 1. Preheat oven at 375 deg. Boil elbow macaroni with small amount of oil and a little salt. Drain and return to the pot.
• 2. Cut up the Velveeta cheese into cubes and put in a microwave friendly bowl. Add the butter to the bowl and microwave on high for 3 minutes. Remove, stir and put it back for 1 minute. Remove and stir and put it back for 1 minute more. Repeat until cheese is creamy and butter melted.
• 3. In a small sauce pan put the 2 cans of stewed tomatoes and heat. Add the spices. When bubbly remove.
• 4. Pour the milk into the macaroni and mix well. Then mix in the cheese. Add the stewed tomatoes, but use a large spoon with holes to drain away the sauce. Save the sauce.
• 5. Mix everything well in the pot and then transfer to a 9 x 14 baking pan. Sprinkle with shredded mozzarella cheese and bake uncovered for 45 minutes. Top should be golden brown. Remove and let it sit for 15 minutes. And serve.

ITALIAN STEWED TOMATOES

Steps:

• Bring all ingredients to a boil.
• Reduce heat and simmer for 10 minutes or until mixture is of medium thickness.