Italian Style Stewed Tomatoes -good For Canning

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 5 quarts tomatoes (i use plum or roma)
• 4 cups chopped onions
• 4 cups chopped sweet peppers (i use red & green)
• 1/4 cup minced garlic
• 1/4 cup chopped fresh oregano
• 2 tablespoons olive oil
• 1 tablespoon sugar

Recipe

• 1 blanch, peel, core and quarter tomatoes.
• 2 heat olive oil in a large dutch oven.
• 3 add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes).
• 4 add chopped onion and peppers and cook until tender (about 5 min).
• 5 add tomatoes and sugar, simmer uncovered about 45 min or until desired consistency (you will need to cook longer if tomatoes are watery).
• 6 place in hot sterilized mason jars, and place in hot water bath, bring water back to the boil and boil for about 20 minutes longer, remove and let cool, re-bath any jars that don't seal.
• 7 note: some people feel that the hot water bath method is not safe for this recipe, and that a pressure canning method should be used, however, i have always done these this way with no problem.
• 8 i leave this up to your discretion.