These Italian Diced Tomatoes are marinated overnight with spices for full flavor. Unlike other diced tomato recipes no boiling, water bath or peeling is needed! Bonus how to make tomato paste below the recipe!
Let me welcome you to tomato week! If you didn’t see in last week’s garden video it’s raining tomatoes for us in New York so I’ve been spending lots of quality time with our lovely tomatoes in the kitchen! Today I’m going to show you these Marinated Overnight Italian Diced Tomatoes which are easy and delicious! Tomorrow is all about creamy tomato soup! Later this week I’m giving you a quick tomato/rice dish that is perfect for taking to work for lunch! And finally I’m going to pick tomatoes, lots of them, and show you many photos of them like any proud tomato Mother would. So let’s jump in to tomato week!
We use diced tomatoes frequently in recipes so I like to always have some on hand. Last year I only made a few homemade batches but we went through them quickly so this year I was determined to make at least twice the number of batches to freeze. There’s 2 ways to go about making diced tomatoes, there’s the longer process of boiling and removing the peels (which is delicious but it takes time), or there’s this way whith is also delicious but is quick! We are picking at least 50 pounds of tomatoes a week right now so I need to be careful of time, or I’ll have to quit my job because preserving vegetables can sometimes be a full time job! In this recipe, all you have to do is cut them up, marinate them over night in the refrigerator and then cook for 30 minutes. You can also duplicate this recipe as many times as you need per how many tomatoes you are picking. For example the recipe calls for 5 tomatoes but I quintupled it because I had so many tomatoes!
Enough chatting, let’s get cooking with our tomatoes!
When making a big batch of these diced tomatoes I always store some in a mason jar in the refrigerator because I know I’ll use them up in the next 2-3 days. The rest I freeze.
- 5 big beef tomatoes
- 2 teaspoons salt
- 1/2 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- Wash your tomatoes. Remove stem from each tomato. Dice tomatoes.
- Put tomatoes in bowl. Add spices and stir. Cover.
- Place your tomatoes in the refrigerator overnight. If you need quick diced tomatoes you can skip this step but for full flavor marinate them overnight.
- Place tomatoes in a pot over medium heat. Cook for 30 minutes.
- Serve immediately or you can freeze them.
- If you want to do 10, 15, 20 or more tomatoes just double the ingredients accordingly.
- If your tomatoes are juicy and you are left with lots of liquid afterwards, turn it into tomato paste! Simply put juice in a pot over medium-high heat and cook until tomato paste consistency forms. This usually takes a few hours depending on the amount of juice you have.
I like to store the tomato paste in my Ball cube trays and throw them into any sauces that need thickening up.