Q: Can I use any type of tomato for canning stewed tomatoes?

A: Roma tomatoes work best because they're meatier and have less water. Any ripe garden tomato will work, but you may need to cook them down a bit longer if they're juicier varieties like beefsteak.

Q: Do I have to add lemon juice when canning stewed tomatoes?

A: Yes. The bottled lemon juice raises the acidity to a safe level for water bath canning. Always use bottled, not fresh-squeezed, so the acidity is consistent every time.

Q: How do I know if canned stewed tomatoes have gone bad?

A: Check the lid before opening. It should be depressed and firm. If the center pops up when you press it, do not use that jar. When you open it, the tomatoes should smell fresh and clean. When in doubt, throw it out.

Q: Can I freeze stewed tomatoes instead of canning them?

A: Yes! Let the stewed tomatoes cool completely, then pour into freezer-safe bags or containers. They keep well in the freezer for up to a year. This is a great option if you're just getting started and don't have all the canning equipment yet.

Canning Stewed Tomatoes: Easy Water Bath Method

Ingredients

Scale

2 to 3 tablespoons of olive oil
1 medium onion, chopped
1 green pepper, chopped
1 to 2 cloves of garlic, chopped
1 tablespoon of dried basil
2 teaspoons of dried oregano
1 jar of homemade garden canned stewed tomatoes (recipe above)
1 can of tomato paste
Salt and pepper to taste

Optional:

1 tablespoon brown sugar (balances acidity)
Cooked sausage or meatballs (makes it no longer vegetarian)

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Instructions

1. Heat olive oil in a large saucepan over medium heat.

2. Add the chopped onion and diced pepper. Cook for 8 to 10 minutes, stirring occasionally, until softened. The longer they cook, the richer the flavor.

3. Add the minced garlic, dried basil, and dried oregano. Stir and cook for 2 more minutes.

4. Pour in 1 to 2 jars of homemade canned stewed tomatoes. Stir to combine.

5. Add the tomato paste for a thicker sauce. Season with salt and pepper.

6. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until the sauce reaches your desired consistency.

7. Taste and adjust seasoning. Add a tablespoon of brown sugar if the sauce tastes too acidic.

Notes

The longer you cook the onions, peppers, and garlic, the deeper and richer the sauce flavor. Don’t rush this step.
For a thicker sauce, add a full small can of tomato paste. For a thinner sauce, use just half.
Leftover sauce keeps in the refrigerator for up to 5 days or freezes for up to 3 months.
Add cooked sausage or meatballs to make a meat sauce. These additions make it no longer vegetarian.

Author: Buonpane Family Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: stove top
Cuisine: Italian