Italian Style Stewed Tomatoes -Good For Canning

1. 1

   Blanch, peel, core and quarter tomatoes.

2. 2

   Heat olive oil in a large dutch oven.

3. 3

   Add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes).

4. 4

   Add chopped onion and peppers and cook until tender (about 5 min).

5. 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. 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. 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. 8

   I leave this up to your discretion.

* Per serving · 4 servings · Values may vary.

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