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4 from 1 vote
SkinnyMS

Homemade "Canned" Diced Tomatoes

Making "canned" products at home is a great way to control what you are putting into your body.
Prep Time5 minutes
Cook Time6 minutes
Cooling Time20 minutes
Total Time31 minutes
Course: Condiment
Cuisine: Universal
Keyword: Gluten-Free, Low-Carb, Quick and Easy, Vegetarian
Servings: 9 servings
Calories: 57kcal
Author: SkinnyMs.

Ingredients

  • 3 pounds tomatoes vine ripe, remove stem or heirloom
  • 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 basil leaves freshly chopped, for Mexican dishes, replace basil with cilantro

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 0.5cup | Calories: 57kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 9mg | Potassium: 369mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1347IU | Vitamin C: 21mg | Calcium: 20mg | Iron: 1mg |
SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2