The Pioneer Woman Tasty Kitchen
Profile Photo

Homemade “Canned” Diced Tomatoes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

1
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A quick and easy way to make your own “canned” tomatoes, while avoiding the BPA toxins of canned goods.

Ingredients

  • 1 pound Heirloom Tomatoes

Preparation

Note: This makes the same amount as a 15-ounce can.

Bring a high-sided sauté pan or skillet of water to boil. Add the tomatoes and let boil for 1 minute. Drain the water and drop the tomatoes in a bowl of ice water.

Once the tomatoes have cooled to touch, place them on a cutting board and pull their skin off (it should peel off very easily). Cut the tomatoes in half and remove their core. Dice to preferred size.

In the same pan, add the diced tomatoes and bring to a simmer on medium-low heat. Simmer for 5 minutes.

Do whatever the heck you need to do with them!

Cool tip: if you need crushed instead of diced, you can cut the tomatoes in half and place the cut side on a grater. Grate down to the skin and you are left with peeled, crushed tomatoes! No boiling = 1 less step!

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of KMac

KMac on 11.18.2013

Excellent recipe and super simple to follow! I added green chili’s,basil,italian seasoning, basil, garlic powder,onion powder, salt and pepper. Much better than the canned ones in the grocery store and I will probably never try home canning so this was perfect!

Related Recipes

No-Cook Red Raspberry Freezer Jam
Profile Photo by PW Food & Friends in Canning
For anyone who thinks that making jam takes too much time...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 28 Level: Easy


No-Cook Strawberry Freezer Jam
Profile Photo by PW Food & Friends in Canning
For anyone who thinks that making jam takes too much time...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy


Small Batch Pickled Beets
Profile Photo by Patricia @ ButterYum in Canning
The perfect recipe to use up those beets that come in...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Easy Russian-Style Homemade Sauerkraut
Profile Photo by Elena in Canning
Easy Russian-Style Homemade Sauerkraut: Delicious and healthy way to use leftover...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Blood Orange Jam
Profile Photo by Adina Beck in Canning
Delicious, bittersweet blood orange jam without pectin.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy