Italian Style Stewed Tomatoes -Good for Canning

Step 1

Blanch, peel, core and quarter tomatoes.

Step 2

Heat olive oil in a large dutch oven.

Step 3

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

Step 4

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

Step 5

Add tomatoes and sugar, simmer uncovered about 45 min or until desired consistency (you will need to cook longer if tomatoes are watery).

Step 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.

Step 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.

Step 8

I leave this up to your discretion.