Italian Tomatoes Food

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ITALIAN STEWED TOMATOES



Italian Stewed Tomatoes image

Tomatoes stewed with celery, onion, green pepper and basil.

Provided by MARCIAMOLINA

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 9

Number Of Ingredients 6

24 large tomatoes - peeled, seeded and chopped
1 cup chopped celery
½ cup chopped onion
¼ cup chopped green bell pepper
2 teaspoons dried basil
1 tablespoon white sugar

Steps:

  • In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.

Nutrition Facts : Calories 100.5 calories, Carbohydrate 22.2 g, Fat 1 g, Fiber 6.3 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 34.4 mg, Sugar 15 g

ITALIAN STYLE STEWED TOMATOES



Italian Style Stewed Tomatoes image

Make and share this Italian Style Stewed Tomatoes recipe from Food.com.

Provided by Chili Dan

Categories     Onions

Time 4h

Yield 9 pints, 4-6 serving(s)

Number Of Ingredients 13

18 cups diced tomatoes (about 50 roma)
1 1/2 cups diced pepper
2 1/2 cups diced onions
1 1/4 cups diced celery
2 tablespoons minced garlic
1/4 cup Italian spices
1 tablespoon sugar
2 tablespoons kosher salt
1 teaspoon black pepper
1 tablespoon celery salt
1 tablespoon parsley flakes
1/2 cup extra virgin olive oil
1/8 cup white vinegar

Steps:

  • X the bottom of tomatoes and place 8 in boiling bath of water for about 15 to 30 seconds or until the skin starts to lift up. Then place in ice filled water bath immediately after you take them out.
  • Peel and quarter tomatoes. Place in a large mixing bowl.
  • Sauté garlic in olive oil for 2 minutes.
  • Add onions, peppers, and celery stir till oil gets on all veggies.
  • Add Vinegar.
  • Add spices and sugar, simmer for 5 minutes.
  • Add tomatoes and simmer for 45 minutes.
  • Wash canning jars and lids.
  • Place lids in warm but not boiling water to soften the rubber.
  • Boil water in large pot to place jars into seal.
  • Boil in bath for 20 minutes then remove tighten lids and flip on their tops.
  • After 15 minutes flip back and they should be sealed. If not sealed repeat bath.
  • Store in cool place.

Nutrition Facts : Calories 556, Fat 30.2, SaturatedFat 4.6, Sodium 3569.8, Carbohydrate 73.4, Fiber 22.7, Sugar 29.6, Protein 13.2

ITALIAN TOMATO PIE



Italian Tomato Pie image

Tomato pie has been sold by Iannelli's Bakery in Philadelphia since 1910. Tomato pie remains popular in Philadelphia where it is cut into long strips and called pizza strips, red bread, party pizza, strip pizza, or bakery pizza. It may be sprinkled with Romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large rectangular pan and served in square slices. It resembles the Italian sfincione.

Provided by Michael Contakes

Time 12h

Yield 8

Number Of Ingredients 16

3 ½ cups all-purpose flour
2 teaspoons salt
1 teaspoon active dry yeast
2 ½ tablespoons extra-virgin olive oil
1 cup water
6 tablespoons water
1 (28 ounce) can whole peeled tomatoes
5 tablespoons extra-virgin olive oil, divided
2 tablespoons unsalted butter
4 cloves garlic, finely grated
1 medium shallot, minced
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1 tablespoon white sugar
kosher salt to taste
¼ cup finely grated Pecorino Romano cheese

Steps:

  • Whisk together flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add olive oil and 1 cup plus 6 tablespoons water. Knead on low speed just until dough comes together, about 3 minutes. Let dough rest for 10 minutes. Knead once more on low speed for 10 minutes until dough pulls away from the sides of the bowl.
  • Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 8 hours (up to 24 hours).
  • Meanwhile, for the sauce, add tomatoes to a food processor and roughly puree. Heat 2 tablespoons olive oil and butter in a medium saucepan over medium-high heat until butter is melted. Add garlic, shallot, oregano, and pepper flakes. Cook and stir until softened and fragrant, about 1 minute. Add pureed tomatoes and season with sugar. Bring to a simmer and cook, stirring occasionally, until sauce has thickened, about 45 minutes. Season with salt. Remove from heat, bring to room temperature, and refrigerate until dough has finished rising.
  • Generously grease the inside of a 13x18-inch rimmed baking sheet with 3 tablespoons olive oil. Remove dough from the refrigerator 2 hours before baking. Turn dough out onto a lightly floured surface and form into a flat ball. Transfer ball to the greased baking sheet. Coat the ball on all sides with olive oil using your hands, loosely cover with plastic wrap and let dough rise in a warm spot for 1 hour. The dough should spread out . Carefully stretch and push the dough into the corners and edges of the pan. Cover loosely, and let rise for 1 hour longer.
  • Adjust an oven rack to the upper middle position. Preheat the oven to 450 degrees F (230 degrees C).
  • When dough has risen, gently dock center with fingertips and use your hands to create a risen ridge about 1 inch wide around the edge.
  • Spread dough generously with sauce, leaving the raised 1-inch edge without the sauce. Bake until edges are lightly browned and crisp, about 20 minutes. Remove from oven and allow to cool at room temperature for at least 15 minutes.
  • Sprinkle with Pecorino Romano cheese, cut into slices, and serve.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 49.7 g, Cholesterol 11.5 mg, Fat 17.4 g, Fiber 3 g, Protein 8.2 g, SaturatedFat 4.4 g, Sodium 770.3 mg, Sugar 4.3 g

BAKED ITALIAN TOMATOES



Baked Italian Tomatoes image

I made this recipe into a family favorite. We have a big garden each year, so most of the ingredients come right from the garden.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 10

2 large tomatoes
1/2 cup soft whole wheat bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Halve and seed tomatoes; invert onto paper towels to drain., In a small bowl, combine the remaining ingredients; spoon over tomato halves. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 165 calories, Fat 9g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 464mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 4g fiber), Protein 6g protein.

ITALIAN TOMATOES (((WONDERFUL AND EASY)))



Italian Tomatoes (((Wonderful and Easy))) image

This always makes a great side dish that is VERY EASY to make. If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

4 -6 large fresh tomatoes (each cut into 8 wedges)
1/4 cup extra virgin olive oil
1/4 cup vinegar (any type)
1 bunch scallion (finely chopped)
2 teaspoons granulated garlic powder
2 teaspoons dried oregano
2 tablespoons dried parsley
2 tablespoons dried tarragon
salt & pepper

Steps:

  • Slice each tomato into 8 wedges and place into a large bowl.
  • Add the rest of the ingredients and toss well to evenly distribute.
  • Cover the bowl and refrigerate for at least 30 minutes or more.
  • Serve as a side dish in small individual serving bowls.

ITALIAN-STYLE CANNED TOMATOES



Italian-Style Canned Tomatoes image

Canned tomatoes are a home canner's dream. Who doesn't want to gaze at rows of jars of their own home-canned tomatoes lined up like soldiers in the middle of winter? That's winning! The deal is that to do anything of any quantity, you have to put up a lot of tomatoes. According to the National Center for Home Preservation, an average of 21 pounds is needed per canner load of 7 quarts! Please notice this recipe is for 1 single quart and you will need to scale up accordingly.

Provided by Virginia Willis

Categories     condiment

Time 3h

Yield 1 quart

Number Of Ingredients 5

3 pounds plum tomatoes
2 cups tomato juice
2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid (see Cook's Note)
1 teaspoon kosher salt
2 large basil leaves

Steps:

  • Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside.
  • Wash the tomatoes. Bring a large pot of water to a boil. Prepare an ice bath in a large bowl. Cut a small "X" in the blossom end, or bottom, of each tomato with a paring knife. Dip the tomatoes in the boiling water for 30 to 60 seconds, then immediately plunge them into the ice bath. Slip off the skins and remove the cores.
  • Heat the tomato juice in a small non-reactive pot until simmering. Place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
  • Place a still-hot, clean quart canning jar (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) Place the lemon juice and salt in the jar. Add the basil leaves. Pack the tomatoes into the jar one at a time, pressing firmly to remove any air pockets and leaving at least 1/2 inch of headroom. Cover the tomatoes in the jar with the hot tomato juice, leaving 1/2 inch of headroom.
  • Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 85 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store in a cool dark place for up to 1 year.

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