Italian Stewed Tomatoes Food

ITALIAN STYLE STEWED TOMATOES

Steps:

• X the bottom of tomatoes and place 8 in boiling bath of water for about 15 to 30 seconds or until the skin starts to lift up. Then place in ice filled water bath immediately after you take them out.
• Peel and quarter tomatoes. Place in a large mixing bowl.
• Sauté garlic in olive oil for 2 minutes.
• Add onions, peppers, and celery stir till oil gets on all veggies.
• Add Vinegar.
• Add spices and sugar, simmer for 5 minutes.
• Add tomatoes and simmer for 45 minutes.
• Wash canning jars and lids.
• Place lids in warm but not boiling water to soften the rubber.
• Boil water in large pot to place jars into seal.
• Boil in bath for 20 minutes then remove tighten lids and flip on their tops.
• After 15 minutes flip back and they should be sealed. If not sealed repeat bath.
• Store in cool place.

ITALIAN STYLE STEWED TOMATOES -GOOD FOR CANNING

Steps:

• Blanch, peel, core and quarter tomatoes.
• Heat olive oil in a large dutch oven.
• 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 min).
• Add tomatoes and sugar, simmer uncovered about 45 min or until desired consistency (you will need to cook longer if tomatoes are watery).
• Place in hot sterilized mason jars, and place in hot water bath, bring water back to the boil and boil for about 20 minutes longer, remove and let cool, re-bath any jars that don't seal.
• NOTE: Some people feel that the hot water bath method is not safe for this recipe, and that a pressure canning method should be used, however, I have always done these this way with no problem.
• I leave this up to your discretion.

ITALIAN STEWED TOMATOES

Steps:

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

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.

STEWED TOMATOES

Steps:

• In a 1-qt. microwave-safe bowl, combine the tomatoes, sugar, butter, seasoned salt and pepper. Cover and microwave on high for 5 minutes. Combine cornstarch and water until smooth; stir into the tomato mixture. Cover and cook 1 minute longer or until thickened and bubbly.

TILAPIA IN STEWED TOMATOES

Steps:

• Heat tomatoes in a large skillet over medium heat until simmering; add tilapia. Spoon tomatoes over tilapia to coat; cover skillet. Simmer until fish flakes easily with a fork, about 10 minutes.

ITALIAN STEWED ZUCCHINI AND TOMATOES

Steps:

• Cook chopped bacon until done, but not crispy.Drain and set aside.
• Saute sliced zucchini in large skillet, tossing in chopped onion, at the last moment adding crushed garlic cloves.
• Transfer to 6-8 qt pot, adding bacon and canned tomatoes, seasonings and more garlic, plus just enough water to make sure everything is covered. C over and cook over medium-low heat until zucchini is tender, keeping an eye on the fluid.
• Optional: Top with parmesan or grated mozzarella.