Jarred Tomatoes Recipes

JARRED TOMATOES

Jarred Tomatoes image

Provided by Donatella Arpaia

Time 1h55m

Yield six 16-ounce jars

Number Of Ingredients 12

Ingredients

1 medium onion, roughly chopped
4 stalks celery with leaves, roughly chopped
4 cloves garlic
7 pounds plum tomatoes
Kosher salt
1 1/8 teaspoons citric acid (also called sour salt), for preserving
18 fresh basil leaves
Six 16-ounce canning jars with lids and bands
Clean kitchen towels
2 large stockpots
Jar lifter or canning tongs
Food mill

Steps:

Sterilize the jars: Wash the jars, lids and bands in hot soapy water and rinse well. Place a folded clean kitchen towel or canning rack in the bottom of a stockpot (this keeps the jars from rattling); fill about halfway with water. Add the jars, making sure they're submerged. Bring to a boil and boil 10 minutes; remove with a jar lifter and place on a clean towel. Turn off the heat; reserve the pot of water. Put the lids and bands in a saucepan of simmering water until ready to use (do not boil).
Cook the tomatoes: Bring another stockpot of water to a boil. Add the onion, celery and garlic and cook until just tender, about 8 minutes. Add the tomatoes (in batches, if necessary) and cook until they split and rise to the top, about 5 minutes. Strain the vegetables; discard the celery stalks but keep the leaves for flavor.
Puree the tomatoes: Set a food mill over a large bowl. Working in batches, puree the tomatoes and vegetables through the mill, scraping the bottom occasionally with a fork. Stir in 2 tablespoons salt, then the citric acid-this ensures a safe acidity level for canning.
Fill the jars: Remove the lids and bands from the hot water with tongs and place on a clean towel to dry. Put 3 basil leaves in each sterilized jar (make sure your hands are clean). Use a ladle or funnel to fill the jars with the tomato puree to about 1/2 inch from the top. Wipe the rims of the jars with a damp paper towel, then screw on the lids (do not overtighten).
Process the jars: Bring the stockpot of water to a simmer (keep the towel in the pot). Lower the filled jars into the pot, bring to a boil and process 45 minutes. Use the jar lifter to remove the jars and transfer to a towel; let sit overnight. Don't overfill the jars-you need to leave some space.
Check the seals: Press the tops of the jars: The lidsshould not pop up and down. Store in a cool dark place for up to 1 year. Once opened, refrigerate for up to 5 days.

CANNING TOMATOES

Canning Tomatoes image

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 6 one-quart jars

Number Of Ingredients 3

Ingredients

18 pounds ripe tomatoes
2 tablespoons salt
12 fresh basil leaves

Steps:

Bring a large pot of water to a boil, and blanch tomatoes, in batches, for 30 seconds. When cool enough to handle, peel, core, and halve. Work over a strainer set over a bowl to catch the juices, and remove the seeds.
Add 1 teaspoon salt and 2 basil leaves to each jar. Place tomatoes, cut sides down, in jars. Use a knife or spatula to remove air bubbles or extra space. Press down on the tomatoes to compact, and fill jars with the reserved tomato juice to within 1/2 inch of the rim. Wipe the rim, put on a hot lid and screw top, and transfer jars to the hot water. Repeat until all jars are filled and water covers them by 1 to 2 inches. Bring water to a boil, cover, and process for 45 minutes. Remove jars from pot, and let cool 24 hours. Test seals.

TASTY MARINATED TOMATOES

Tasty Marinated Tomatoes image

My niece introduced me to this colorful recipe some time ago. I make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a wonderful way to use a bumper crop of tomatoes. -Myrtle Matthews, Marietta, Georgia

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 large or 5 medium fresh tomatoes, thickly sliced
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt, optional
1/4 teaspoon pepper
1/2 garlic clove, minced
2 tablespoons chopped onion
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil

Steps:

Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.

Nutrition Facts : Calories 91 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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