Canned Basil, Onion & Garlic Stewed Tomatoes

Our Canned Basil, Onion & Garlic Stewed Tomatoes are a great addition to our canning pantry. For several years I have noticed that the canned stewed tomatoes in the super market's have added pepper, both sweet and hot, onions, and garlic. I made a decision to make my own and it is delicious. I am so glad that I gave this a try, because I will making many more pints of this mix. It is a great base for Italian sauces, pair it with a soup or slow cooker recipe. I made pasta and just used the tomatoes right out of the jar. From Garden to Canner!

How To Can

Basil, Onion & Garlic Stewed Tomatoes

We have about 25 tomatoes most of them 

are Celebrity, some are Big Boys, and some are Vintage. I am sure you will notice the brown cracks in the tomatoes, this is caused by the drought and very little rain, so when it did rain the plant drank the rain water to fast and caused the rings. The tomatoes are fine, because the peeling is going to be coming off.

The tomatoes are washed then plunged into a deep pot of boiling water.

Let the tomatoes cook in the boiling water for about 1 minute until the skin starts to crack and peel away from the tomato.

Carefully place the boiled tomatoes into a pan of ice water, the ice water will help the skin come off of the tomatoes.

After the skin has been removed from the tomatoes, 

chop them and place them into a deep stew pot. We need at least

 10 cups of chopped tomatoes for this recipe.

I am fortunate to be able to step out my back door to the herb garden and get as much Sweet Basil as I need.

Place the onions, garlic, and basil into a food processor

Pulse the food processor several times until we have a fine chop. 

Add the chopped Sweet Basil, onion and garlic to the tomatoes in the stew pot. Stirring constantly, bring the mixture to a boil, then reduce the heat to low, cover the pot and cook for about 1 hour.

Pack the tomato mixture into hot sterilized jars and place into a hot water bath canning pan, cover the jars with hot water. Bring the water to boil and boil for 20 minutes.

Recipe

Yield: 8 pints

Author: Miz Helen's Kitchen

Canned Basil, Onion, & Garlic Stewed Tomatoes

Canned Basil, Onion & Garlic Stewed Tomatoes are a great base for Italian sauces, soups, and pasta recipes. Delicious flavor! From Garden to Canner!

Ingredients

• 25 to 30 ripe tomatoes, cleaned, skinned, chopped with juice, should render 10 cups.
• 4 medium onions, chopped
• 8 cloves garlic, peeled and chopped
• 3 cups fresh sweet basil, chopped
• 4 cups tomato sauce
• 1 cup water
• 6 teaspoons salt
• 2 teaspoons pepper

Instructions

1. Drop washed tomatoes into boiling water for 1 minute, remove and drop into ice cold water and skin the tomatoes, the skin should come right off, if your hot water was boiling for 1 minute and the cold water has ice cubes in it.
2. Cut the tomatoes over a very large bowl to preserve all the wonderful juice.
3. Place the onions, garlic and sweet basil into a food processor, then chop to a medium chop.
4. In a very large stainless steal or enamel stew pot add the chopped tomatoes and juice, onions, garlic and sweet basil, then mix well.
5. Add the tomato sauce and water then mix well. Add the salt and pepper, then mix and adjust the seasons.
6. Slowly bring the mix to a rolling boil stirring so the mixture does not stick to the bottom of the pan.
7. Reduce the heat to low and cover the pot, cook for 1 hour.
8. Pack the stewed tomato mixture into hot sterile jars and seal the jars with clean lids and screw tops.
9. Place the jars in a hot water bath canning pan, cover the jars with hot water. Bring the hot water bath to a rolling boil, cover and continue to boil for 20 minutes.
10. Turn off the heat and let the hot water return to room temperature then remove the jars to a storage area where the jars can sit undisturbed for at least 24 hours. Allow to sit for 2 weeks before opening. Store in a cool dry place.

Notes

Never cook the tomatoes in an aluminum stew pot, the chemical's will not mix well, the tomatoes will have a real tin taste.

Created using The Recipes Generator

Turn off the heat and let the hot water return to room temperature, then remove the jars to a storage area where the jars can sit undisturbed for at least 24 hours.

Allow to sit for 2 weeks before opening.

Store in a cool dry place.

Thanks so much for coming to the country and spending the day with us today. Canning is an all-day adventure and it is so much more fun when we can share it with family and friends!  Have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen

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