With all the recent health scares about BPA leaching into canned tomatoes, we decided to create our own recipes for canned tomato products. According to Fredrick Vom Saal, PhD, an endocrinologist at the University of Missouri, the resin linings of tin cans contain synthetic properties that have been linked to obesity, diabetes and heart disease. Another big reason to make your own “canned” tomato products, they tastes so much better than the commercially canned brands and you control whether or not to add salt, and how much. Be sure to check out our recipe for Homemade “Canned” Tomato Paste.
Yields: approximately 3 jars | Serving Size: 1/2 cup |Calories: 56 | Total Fat: 3.4 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 8 mg | Carbohydrates: 6.5 g | Dietary Fiber: 1.9 g | Sugars: 3.9 g | Protein:1.5 g | SmartPoints: 2
- 3 pounds vine ripe tomatoes or Heirloom, remove stem
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- Kosher or sea salt to taste
- 1/2 cup freshly chopped basil leaves, (for Mexican dishes, replace basil with cilantro)
- Using a knife, dice tomatoes to desired consistency or pulse 2-3 times in a food processor. In a large skillet, heat to medium-low and sauté garlic for 1 minute. Add diced tomatoes, red pepper flakes, black pepper, salt to taste (or omit), and basil. Continue sautéing 5 additional minutes. Allow to cool to room temperature and store in glass jars and refrigerate until ready to use.
- NOTE: If you prefer to remove the peeling, bring a large pot of water to a boil, add whole tomatoes and boil 1 minute. Drain and place tomatoes in a bath of ice cold water. Drain and remove peeling. Continue with the above instructions.
- See videos below for freezing tomatoes and tomato products, and canning tomatoes.
Freezing Tomatoes and Tomato Products