Roasted Crushed Tomato Canning Recipe Recipe For Chicken

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CRUSHED TOMATOES (CANNING)



Crushed Tomatoes (Canning) image

A very simple recipe to use when canning your tomatoes. I didn't see anything posted on 'Zaar for a recipe like this, so I thought I would post how I prepare tomatoes. Enjoy!

Provided by Paula

Categories     Vegetable

Time 1h20m

Yield 1 quart, 4-6 serving(s)

Number Of Ingredients 4

3 lbs tomatoes (approximately, to fill a quart jar)
2 tablespoons bottled lemon juice (per quart jar)
1 teaspoon salt (per quart jar)
1 teaspoon sugar (per quart jar)

Steps:

  • Dip tomatoes in boiling water for 30 to 60 seconds; then dip into ice water. If you have alot of tomatoes to do, I've found that it makes the job easier to boil water in one large kettle, place the tomatoes in another large kettle and pour the boiling water over them. Allow the tomatoes to stand for 2 minutes; then drain and place in your cold water bath.
  • Remove the core and peel the skins.
  • Cut into quarters.
  • Place some of the quartered tomatoes in a large kettle and crush them with a potato masher, while heating rapidly.
  • Gradually add the remaining quartered tomatoes, stirring constantly.
  • After all the tomatoes are added, boil gently for 5 minutes.
  • Fill clean, hot quart-sized canning jars with hot tomatoes, leaving 1/2-inch headspace.
  • Add 2 T. lemon juice, 1 teaspoons salt, and 1 teaspoons sugar to each quart jar.
  • Remove excess air from the jar by running a spatula or bubble freer between the tomatoes and the side of the jar.
  • Wipe jar rims and cap with properly treated lids. Screw on the bands and process in a boiling water canner for 50 minutes.

Nutrition Facts : Calories 66.9, Fat 0.7, SaturatedFat 0.1, Sodium 600, Carbohydrate 14.8, Fiber 4.1, Sugar 10.2, Protein 3

CRUSHED TOMATOES (CANNING RECIPE)



Crushed Tomatoes (Canning Recipe) image

Pay attention to processing times for safety. Recipe can be easily doubled, tripled or quadrupled, if desired. From Amy Thielen, recipe developer at Country Living magazine. Cook time is based on final processing time.

Provided by gailanng

Categories     Sauces

Time 1h

Yield 7 pints

Number Of Ingredients 6

12 lbs tomatoes
2 teaspoons salt
2 teaspoons sugar (optional)
4 sprigs fresh basil
lemon juice (1 tbsp. in every pint jar)
sterlized jar

Steps:

  • Peel the tomatoes and cut them into quarters.
  • Heat a large pan over medium heat and add the tomatoes, crushing lightly with a potato masher, leaving a few chunks. Add the salt, sugar and basil and bring to a simmer. Skim any foam.
  • Cook for 15 minutes over high heat, stirring often to keep it from sticking, until the tomatoes have thickened to your liking.
  • Add 1 tablespoon fresh lemon juice to each pint jar. Ladle the hot crushed tomatoes into the warm sterilized jars up to 1/4 inch from the top of the jar. Top with sterilized lids and gently screw on a banded top.
  • Lower into a boiling water batch and process pints 35 minutes or 40 minutes for quarts. (If you live at 1,000 or more feet above sea level, add 5 minutes to the processing time.).

Nutrition Facts : Calories 140.2, Fat 1.6, SaturatedFat 0.2, Sodium 703.4, Carbohydrate 30.3, Fiber 9.3, Sugar 20.5, Protein 6.9

CHICKEN WITH FIRE-ROASTED TOMATOES



Chicken with Fire-Roasted Tomatoes image

My skillet chicken with the colors and flavors of Italy is so easy. The fire-roasted tomatoes sound complicated, but all you have to do is open a can! -Margaret Wilson, Sun City, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons salt-free garlic herb seasoning blend
1/2 teaspoon salt
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
3/4 pound fresh green beans, trimmed
2 tablespoons water
1 tablespoon butter
Hot cooked pasta, optional

Steps:

  • Mix seasoning ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°. , Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain., Remove chicken from skillet; keep warm. Stir butter and beans into tomato mixture. Serve with chicken and, if desired, pasta.

Nutrition Facts : Calories 294 calories, Fat 10g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 681mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges

20-MINUTE BASIL, CHICKEN & TOMATO RICE



20-Minute Basil, Chicken & Tomato Rice image

Fresh basil, garlic, and Parmesan cheese give this delectable dish a slight Italian accent. With chicken for protein and our flavor-infused rice for even more deliciousness, get ready for awarm and filling meal your family will love.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 31m

Yield 4

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 pound chicken tenders, cut into strips
1 cup chopped onions
1 cup sliced red pepper (1/4-inch x 1 1/2 inch)
1 teaspoon minced fresh garlic
2 cups water
1 (14.5 ounce) can diced tomatoes
1 cup UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice
½ cup chiffonade fresh basil leaves
¼ cup shredded Parmesan cheese

Steps:

  • Heat olive oil in large skillet over medium-high heat.
  • Add chicken strips and cook until they are just done (4 to 6 minutes).
  • Add onion, red pepper slices, and fresh garlic.
  • Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
  • Add water, tomatoes, and rice.
  • Cover pan and continue cooking until mixture just comes to a boil.
  • Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
  • Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.

Nutrition Facts : Calories 404.1 calories, Carbohydrate 43.1 g, Cholesterol 69 mg, Fat 11.5 g, Fiber 2.2 g, Protein 31.2 g, SaturatedFat 2.6 g, Sodium 768.5 mg, Sugar 5.2 g

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