Italian Style Stewed Tomatoes Good for Canning
Preserve the vibrant flavors of Italy all year long with this recipe for Italian Style Stewed Tomatoes, perfect for canning. Made with sun-ripened Roma tomatoes, aromatic garlic, onion, and a medley of fresh basil, oregano, bell peppers, and celery, this dish captures the essence of homemade Italian cooking. Slightly sweetened with a touch of sugar and balanced with the tang of bottled lemon juice for canning safety, these stewed tomatoes are simmered to perfection for rich, hearty flavor. Whether you're planning a pantry stocked with tomato-based sauces or dreaming of a comforting winter soup, this recipe is a must-try for canning enthusiasts. Follow USDA guidelines for safe preservation and enjoy a taste of summer all year round!
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Recipe Information
Ingredients
- 10 pounds Roma tomatoes (peeled, cored, and roughly chopped)
- 2 tablespoons Olive oil
- 2 cups Onion (finely chopped)
- 6 cloves Garlic (minced)
- 1 cup Green bell pepper (diced)
- 1 cup Celery (diced)
- 1 cup Fresh basil leaves (chopped)
- 1 tablespoon Dried oregano
- 2 tablespoons Sugar
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Lemon juice (bottled, for canning)
- 0.5 cup Water (optional, for consistency)
Instructions
Prepare the tomatoes by blanching them in boiling water for 60 seconds, then transferring them to an ice-water bath. Peel off the skins, core them, and roughly chop the tomatoes.
In a large stockpot, heat the olive oil over medium heat. Add the onions and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced green bell pepper and celery to the pot. Sauté for 5 minutes until vegetables are tender.
Add the chopped tomatoes to the pot and stir well to combine with the sautéed vegetables.
Add fresh basil, dried oregano, sugar, salt, and black pepper. Stir thoroughly to distribute the seasonings.
Simmer the mixture over low heat for 60-90 minutes, stirring occasionally. If the mixture becomes too thick, add up to 1/2 cup of water for your desired consistency.
Taste the stewed tomatoes and adjust seasonings as needed.
To prepare for canning, sterilize your jars and lids according to USDA guidelines. Add 2 tablespoons of bottled lemon juice to each pint-sized jar to ensure the proper acidity.
Carefully ladle the hot stewed tomatoes into the prepared jars, leaving 1/2 inch of headspace. Wipe the rims clean, apply lids, and screw on the bands until fingertip-tight.
Process the jars in a boiling water bath for 35 minutes for pint jars or 45 minutes for quart jars (adjust for altitude as necessary).
Carefully remove the jars and let them cool undisturbed for 12-24 hours. Check for proper seals before storing.
Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within a week.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 20.2 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1523 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
