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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blanch, peel, core and quarter tomatoes. | 2. Heat olive oil in a large dutch oven. | 3. Add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes). | 4. Add chopped onion and peppers and cook until tender (about 5 min). | 5. Add tomatoes and sugar, simmer uncovered about 45 min or until desired consistency (you will need to cook longer if tomatoes are watery). | 6. Place in hot sterilized mason jars, and place in hot water bath, bring water back to the boil and boil for about 20 minutes longer, remove and let cool, re-bath any jars that don't seal. | 7. NOTE: Some people feel that the hot water bath method is not safe for this recipe, and that a pressure canning method should be used, however, I have always done these this way with no problem. | 8. I leave this up to your discretion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	5	quarts		-	-	-	-
onion	4	cups	chopped	256.0	59.776	7.04	0.64
pepper	4	cups	chopped sweet	119.2	27.6544	5.1256	1.0132
garlic	1/4	cup	minced	50.66	11.2404	2.1624	0.17
oregano	1/4	cup	chopped	31.8	8.2704	1.08	0.5136
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
sugar	1	tablespoon		55.062	13.7724	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.