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Oven Canned Tomato Recipes

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Knowing how to make your own homemade canned tomato in the oven these days may seem futile, given the choices available in your local grocery store. But for generations, our mothers and grandmothers have been making these at home.

The fact is, choosing your own tomatoes, from the vegetable garden or at the market, has a different taste. And placing them in jars for the winter and then opening them when the time comes, can bring both pride and happiness. Which can never be replicated by a store bought metal can.

Furthermore, with canning, you can make a lot of other tasty and delicious recipes in the off-season. Here are some oven canning tomatoes recipes you can try.

Canned Tomatoes in Oven

Preparation:

  • Preparation: 35 minutes
  • Cooking: 10 minutes
  • Processing: 1 hour 25 minutes
  • Makes 6 jars of 500 ml (2 cups)

Ingredients:

  • 2.75 kg (6 lb), 25 to 30 tomatoes without bruising
  • 6 c. bottled lemon juice
  • 3/4 tsp. salt

Preparation:

Bring a large pot of water to a boil. Make an X-cut under each tomato and remove the core using a small, sharp or serrated knife. Blanch tomatoes, a few at a time, in boiling water for 30 seconds – do not overcrowd the pot. Using a skimmer, remove them from the pot and place them in a large bowl of cold water. When the tomatoes are cool enough to handle, peel them, and then discard the skin.

Put 1 tbsp. Lemon juice and 1/8 tbsp. Salt in a clean, warm 2 cup (500 ml) Mason jar. Fill the pot with tomatoes, leaving a free space of 1 cm (1/2 inch). Using a wooden spoon, press the tomatoes into the pot until the space between the tomatoes is filled with juice. Fill 5 other 500 ml (2 cups) Mason jars the same way. Remove air bubbles, wipe the rim, and the close the jars. Put the jars on a cookie sheet. Preheat the oven at 250 degrees. Cook the jars for 1 hour in the oven. Let them cool. You will have your canned tomatoes- easy and cheap.

Oven Canning Tomato Recipes: A World of Delicacies

Now that you have a can of fresh tomato, (Congrats) a world of cooking options open up for you.

1. Tomato cream.

The tomato cream filling is low in calories and costs only four dollars. Heat the contents of a can of tomatoes, with an equal volume of broth. When boiling, lower the heat and add a small block of cooking cream. Mash everything and finish the plate with some basil leaves, fried bread cubes, grated cheese, or mash all together!

  • Tomato cream

Tomato soup is very popular all over the world. In winter, it is truly comforting. The filled tomato cream is low in calories and costs four dollars. Heat the content of a can of tomato, cut without much thought, with an equal volume of broth. When it boils, lower the heat and add a small brick of cooking cream. Mash everything and finish the plate with some basil leaves, fried bread cubes, grated cheese, or all together!

  • Change it up with herbs and spices.

Discard the liquid from the tomatoes. Chop the tomatoes and cook them over low heat with some oil. From here, you have a million possibilities: pair with black olives and capers, or with basil and diced dried tomatoes. You could even add a little cinnamon and nutmeg to imitate the taste used in musaca…

  • Mexican Salsa

Or more frequently known as Pico de Gallo. Halfway between salsa and salad, it consists of coarsely chopped tomatoes (drain well), onion, coriander, hot chili peppers, and in some varieties, lime juice, shrimp, avocado, or vinegar. Use it as a snack or as a filling or accompaniment to fajitas or sandwiches.

  • Tomatoes Provencal

Drain the tomatoes and cut them in half. Place them on a lightly greased cookie sheet. Top each half with a mince of bread, garlic, parsley, herbs, a pinch of sugar, and if you want some cheese. Bake for a long time, until they are somewhat dry and gratin.

  • Jam

Tomato is also delicious as a base for cakes and desserts. Open the can in half and remove the seeds. Stir it very slowly with sugar.

How much? Well, between half and three-quarters of the volume of tomato. Don’t stir it too much, and be patient. You can flavor it with some lemon, cinnamon, vanilla, or cloves. If you are going to use it immediately, you do not need to put it in sterilized glass jars. It will be enough to keep the Tupperware in the fridge or freezer. Or you can use it to decorate a cheesecake.

  • As a filler

Tomato cannelloni? Why not? A thick, rustic tomato sauce can also double as a filling for some baked zucchini. Thicken the filling with breadcrumbs or mix it with ground beef or soy protein.

  • Ketchup

Take a canned tomato –this time, completely crushed– with vinegar, sugar, salt, and spices added. Give it extra flavor if you have a couple of tablespoons of tomato paste on hand.

  • Quiche

The chopped tomato, very well-drained -or even slightly fried- can be a good base for any quiche. For the rest of the filling, add three eggs, a glass of milk, and two cups of grated cheese. Don’t forget to add salt (1 teaspoon) and (1/4 teaspoon) pepper to the dough.

Conclusion

Oven canned tomato come in handy for many recipes. I call it sunshine in a jar. To make canned tomato, you don’t need heavy equipment like a canning stove. You just need an oven.

And you, what are your tips for preserving food? What are your oven canning tomatoes recipes?


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