A delightful twist on the classic Italian stewed tomatoes, this recipe incorporates a medley of fresh vegetables and herbs for a rich and flavorful dish.
Prepare the tomatoes by making an 'X' incision at the bottom of each and blanching them in boiling water for 15-30 seconds until the skin starts to peel.
Blanching makes peeling tomatoes much easier and preserves their fresh flavor.
Transfer the tomatoes to an ice bath immediately to stop the cooking process, then peel and quarter them.
The ice bath helps maintain the tomatoes' texture and color.
Heat olive oil in a sauté pan and cook the garlic until fragrant, about 2 minutes.
Be careful not to burn the garlic as it can turn bitter.
Add the diced bell pepper and celery to the pan, stirring to coat them in the oil.
Cooking the vegetables slightly enhances their sweetness and flavor.
Stir in the vinegar, sugar, salt, and pepper, and let the mixture simmer for 5 minutes.
Simmering allows the flavors to meld together beautifully.
Add the prepared tomatoes and parsley to the pan, and simmer the mixture for 45 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Sterilize the canning jars and lids by washing them and placing the lids in warm water.
Sterilizing jars is crucial for safe long-term storage.
Fill the jars with the hot tomato mixture, seal them, and process in a boiling water bath for 20 minutes.
Ensure the jars are fully submerged in the water bath for proper sealing.
Remove the jars, tighten the lids, and let them cool. Flip them to check the seal after 15 minutes.
A properly sealed jar will not flex when pressed in the center.
Store the sealed jars in a cool, dark place, or refrigerate any unsealed jars for immediate use.
Label the jars with the date for easy tracking of freshness.
