Canned Plum Tomatoes Recipes

HOMEMADE CANNED SPAGHETTI SAUCE

Steps:

• HowToStep
• In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, 1 at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding or removing hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

FRESH PLUM TOMATO SAUCE

Steps:

• Heat oil in a large saucepan over medium heat. Add garlic and brown for 3 to 4 minutes. Add tomatoes, salt, and sugar; cook for 15 minutes.
• Place a large bowl on a work surface. Insert a colander inside the bowl. Place cooked tomatoes in the colander to drain, saving excess liquid. Transfer tomatoes to the bowl of a food processor and pulse until blended to the desired consistency. Return tomatoes to the saucepan. Add basil and cook for 20 to 30 minutes more, adding some of the reserved tomato liquid if the sauce is too thick.

ROASTED PLUM TOMATOES

Steps:

• Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet; toss with oil, thyme, salt, and pepper until coated. Arrange in a single layer, cut sides up. Bake until soft, about 30 minutes.

CANNED PLUM TOMATOES

Steps:

• Bring a large pot of water to a boil. Meanwhile, prepare an icewater bath. Wash and drain tomatoes, and cut an X in bottoms. Blanch for 15 seconds, then transfer to ice bath to cool. Remove tomatoes from bath and peel skins.
• Place tomatoes in a saucepan and cover with water. Bringto a boil. Simmer, covered, for 5 minutes. Lift jars out of hot water one at a time, draining water. Place on a towel or rack. Fill halfway with tomatoes. Add 1/2 teaspoon salt and 1/4 teaspoon citric acid for pints (1 teaspoon salt and 1/2 teaspoon citric acid for quarts). Fill remaining space with tomatoes, pressing to pack. Ladle boiling cooking liquid over tomatoes, leaving 1/2-inch headspace.
• Slide a nonmetallic spatula or chopstick between tomatoes and jar; release any trapped air bubbles by pressing on tomatoes. Repeat around inside of jar 2 to 3 times. Wipe rim and threads of jar with a clean, damp cloth. Remove lid from hot water. Place on jar. Screw band down, just until resistance is met.
• As you fill each jar, set it onto raised rack in boiling-water canner. Water in canner should be at a simmer. Once jars are filled and placed on rack, lower rack into canner. (Water level must cover caps by 1 to 2 inches. Add boiling water, if necessary.)
• Put lid on canner. Bring water to a rolling boil, then process pints 40 minutes (quarts 45 minutes) at a gentle but steady boil.
• When time is up, turn off heat and remove canner lid. Let canner cool 5 minutes before removing jars. Set them upright 1 to 2 inches apart on a dry towel or cooling rack. Do not retighten bands. Let jars cool 12 to 24 hours.
• Once cool, check lids for a good vacuum seal by pressing on center of each. If center is pulled down and does not flex, remove band and gently try to lift lid off with your fingertips. If lid does not flex and you cannot lift it off, seal is set. Wipe exterior of lid and jar with a clean, damp cloth to remove any food particles and residue. Label. Store jars in a cool, dry, dark place.