Recipes Wanted Stewed Tomatoes

[mtbigfish]

Does anyone have any recipes for Italian stewed tomatoes or Mexican stewed tomatoes - I know about the onions and celery etc but not the spices and any other special ingredients

want to use more of my OP/heirlooms as I want to try making instead buying the S&W or Del Monte canned brands of these
Dennis

[Marko]

This is classic Italian tomato sauce recipe:

• 2 kg (4.5 lb) tomatoes
• 250 g (9 oz) onions (or shallots)
• 140 g (5 oz) celery
• 250 g (9 oz) carrots
• 0,8 dl (1/3 cup) olive oil
• 60 g (2 oz) butter
• salt
• black pepper
• 4 cloves of garlic
• 2 tbsp parsley
• 1 tbsp basil
• 1 tbsp oregano

Finely chop onions, celery, garlic and carrots and sautee in olive oil and butter until soft. Add peeled and chopped tomatoes, salt and freshly ground black pepper. Cook slowly one hour then add 2 tbsp of chopped parsley and 1 tbsp chopped basil and oregano.

[veggie babe]

more info please, do you can it, if so what are the details such as time and PSI? I'm lazy, without me looking up a chart do you know the standard measurements for these ingredients. Looks like a really good recipe.

Neva

[Marko]

Neva, this is basic recipe and has no specific timing. 20 min sauteing plus 1 hour cooking would be ok.
I don't know what PSI is

[mtbigfish]

Marko
That's tomato sause - what about stewed tomatoes??

Dennis

[mtbigfish]

Found this one for plain stewed
maybe we can get some spice suggestions to make it mexican or italian - at least needs celery and oregano for Italian and chilies for Mexican
Dennis
Ingredients

• 4 quarts washed, cored and chopped tomatoes
• 1/2 cup chopped onions
• 1/2 cup chopped green peppers
• 4 teaspoons celery salt
• 4 teaspoons sugar
• 1/2 teaspoon salt

Directions

1. To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters or Leave tomatoes whole or cut in half or chopped.
2. Add all ingredients to a saucepan and bring to a boil.
3. Simmer 10 minutes,stirring occasionally.
4. Pack hot jars with hot prepared tomato mixture leaving
5. ½-inch head space.
6. Remove air bubbles.
7. Wipe rim and screw threads and adjust lids and screw bands.
8. Pressure Canner....Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
9. Pints 15 minutes
10. Quarts 20 minutes
11. After processing, remove jars immediately, place on a rack to cool.
12. NOTE.... You can just use a big pot to boil the jars in, if you don't have a Pressure Canner.Boiling Water Bath.
13. Pints 35 minutes
14. Quarts 45 minutes
15. Makes 6 pints

[Marko]

Sorry Dennis, my fault.
But the sauce recipe if for real

[mtbigfish]

Found this one in case anyone else is interested

Mexican Style Stewed tomatoes

• 5 quarts (20 cups) tomatoes, peeled, cored (the stem at the top) and quartered
• 4 c. chopped onions
• 4 c. chopped bell peppers (I use green and red)
• 1/4 c. minced garlic
• 1/4 c. chopped fresh oregano
• 2 T. olive oil
• 1 T. sugar
• 3/4 cup white vinegar
• 1 t. salt per quart jar

1. *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. I am only saying this because I have made some strange errors because I was afraid to ask.
2. *Heat olive oil in a large dutch oven or stainless steel pan.
3. *Add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes).
4. *Add chopped onion and peppers and cook until tender (about 5 minutes).
5. *Add tomatoes, vinegar and sugar, simmer uncovered about 45 minutes or until desired consistency (you will need to cook longer if tomatoes are watery).
6. *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.

[salix]

Neva, for what it's worth - that recipe (post #2) should NOT be canned, due to the presence of oil and butter, not to mention a fair amount of low-acid vegetables. Sounds yummy though, but just use fresh or freeze for storage.

Thank you for the recipe, Marko. Will be making this (very similar to my own) when/if I ever see 2 kg fresh tomatoes again - August seems very far away...