Italian Stewed Tomato Spice Cake Recipes

Steps:

• In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan and set aside.
• Whisk cake mix, tomato soup, milk, eggs. and cinnamon together in a bowl until well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Steps:

• Blanch, peel, core and quarter tomatoes.
• Heat olive oil in a large dutch oven.
• Add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes).
• Add chopped onion and peppers and cook until tender (about 5 min).
• Add tomatoes and sugar, simmer uncovered about 45 min or until desired consistency (you will need to cook longer if tomatoes are watery).
• 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.
• 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.
• I leave this up to your discretion.

Steps:

• X the bottom of tomatoes and place 8 in boiling bath of water for about 15 to 30 seconds or until the skin starts to lift up. Then place in ice filled water bath immediately after you take them out.
• Peel and quarter tomatoes. Place in a large mixing bowl.
• Sauté garlic in olive oil for 2 minutes.
• Add onions, peppers, and celery stir till oil gets on all veggies.
• Add Vinegar.
• Add spices and sugar, simmer for 5 minutes.
• Add tomatoes and simmer for 45 minutes.
• Wash canning jars and lids.
• Place lids in warm but not boiling water to soften the rubber.
• Boil water in large pot to place jars into seal.
• Boil in bath for 20 minutes then remove tighten lids and flip on their tops.
• After 15 minutes flip back and they should be sealed. If not sealed repeat bath.
• Store in cool place.

Steps:

• Mix only above ingredients, following directions on cake mix package.
• If desired you can fold in 1 cup walnuts, chopped.
• Bake (according to directions).
• Frost with your favorite white frosting.

Steps:

• Preheat oven to 350°F.
• In mixing bowl, lightly beat the water, vegetable oil, eggs, and brown sugar until combined, about 2 minutes. Stir in spice cake mix and flour, and mix until smooth. Stir in the vanilla, walnuts, raisins, tomatoes, and apple. Blend well.
• Spoon the batter into a greased and floured 9x13 baking pan. Bake for 45 to 55 minutes, or until a wooden pick or cake tester inserted in the center comes out clean. Loosen the cake from the sides of the pan with a knife or spatula. Cool for 30 minutes.
• Using a fine-mesh strainer or a sifter, sprinkle the top with powdered sugar. Optional: When serving, top each slice with a tablespoon of coconut and/or whipped cream, if desired.

Steps:

• Preheat oven to 350 degrees (Fahrenheit).
• Cream together butter and sugar.
• Sift dry ingredients together.Add about 1/3 of the flour mixture to the butter mixture, then 1/2 of the soup and stir until smooth after each addition.Repeat with 1/3 of the flour mixture, rest of the tomato soup, and remaining flour mixture.
• Fold in the nuts and raisins and pour into a greased Bundt or tube pan and bake for about 45 minutes.
• Frost with white icing if desired.

Steps:

• Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside.
• Wash the tomatoes. Bring a large pot of water to a boil. Prepare an ice bath in a large bowl. Cut a small "X" in the blossom end, or bottom, of each tomato with a paring knife. Dip the tomatoes in the boiling water for 30 to 60 seconds, then immediately plunge them into the ice bath. Slip off the skins and remove the cores.
• Heat the tomato juice in a small non-reactive pot until simmering. Place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
• Place a still-hot, clean quart canning jar (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) Place the lemon juice and salt in the jar. Add the basil leaves. Pack the tomatoes into the jar one at a time, pressing firmly to remove any air pockets and leaving at least 1/2 inch of headroom. Cover the tomatoes in the jar with the hot tomato juice, leaving 1/2 inch of headroom.
• Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 85 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store in a cool dark place for up to 1 year.