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Stewed Tomatoes
8 LBS fresh, ripe tomatoes
1 C celery, chopped
1/2 C onion, chopped
1/2 C green bell pepper, chopped
2 tsp. sugar
2 tsp. salt
Black pepper to taste
Wash tomatoes under cold water. Remove peels, stems and cores. Chop. Place tomatoes in a large cooking pot or Dutch oven. Add celery, onion, bell pepper, sugar, salt and black pepper to taste. Bring mixture to a boil; reduce heat. Cover and simmer for about ten minutes, stirring frequently. Allow to cool slightly before serving. Refrigerate unused portions.
Variation: For Italian Stewed Tomatoes, use the same recipe but add one teaspoon of crushed basil, one teaspoon of crushed oregano and two cloves of minced garlic.
Canning Stewed Tomatoes: Ladle hot stewed tomatoes into warmed quart or pint canning jars, leaving one-inch of space at top. Wipe jar rims and adjust lids. Using a canner, process at ten pounds of pressure for twenty minutes (for quarts) or fifteen minutes (for pints). Allow pressure to reduce naturally. Remove jars from canner and cool on racks. Recipe makes three quarts or seven pints (24 half-cup servings).
Freezing Stewed Tomatoes: Cool stewed tomatoes by placing cooking pot into a sink full of ice water. Ladle tomatoes into freezer containers, leaving 1/2-inch of space at top. Seal and freeze for up to ten months.
*Recipe source: BHGs Canning & Preserving.
Recipe featured in Food Fare's Community Garden Cookbook.
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