How long stew tomatoes

This post may contain affiliate links. View our disclosure. Peel, core, seed and dice your tomatoes. Need a quick lesson on how to do this?

Bring the tomatoes, onions, pepper and celery to a boil in a non-reactive pot. Then, reduce the heat to a simmer; cover; and cook for another minutes, or until the celery, peppers and onions are soft. Add the sugar and seasonings, and stir to combine. Enjoy your stewed tomatoes right away, or freeze them to use later. If you freeze your stewed tomatoes in pint-sized freezer containers, one jar of homemade will be the equivalent of one oz.

This recipe has not been developed or tested for home canning, so it should only be preserved by freezing. Many old-fashioned stewed tomato recipes call for thickening the finished dish with a bit of cornstarch, bread crumbs or cubed bread. Still others call for adding a tablespoon or two of butter.

Experiment with different spice combinations; omit the salt for a sodium-free version; or add a splash of hot sauce for some heat. This recipe makes between one and one-and-a-half quarts of stewed tomatoes.

If you have loads of tomatoes on your hands, just double, triple or quadruple the ingredients to make a bigger batch. Canned crushed tomatoes or whole peeled tomatoes will also work. Just dice them up before you add them to the pot. Place tomatoes, onion, pepper and celery in a non-reactive pan. Bring to a boil. Then, reduce heat; cover; and simmer for another minutes, or until vegetables are soft. This is the best stewed tomato recipe ever.

The cold water stops the boiling process and chills the tomato fast so it's easier to handle. When you're peeling tomatoes using a boiling bath, a big slotted spoon or spider is a good accessory to have on hand.

Either will let you to immerse and retrieve tomatoes without splashing. You'll also want the water at a rolling boil. Add tomatoes a few at a time, and leave them in for 40 seconds to a minute. After you've done a few, you'll be an expert at the timing involved. Try not to put too many tomatoes in at once; they'll drop the water temperature and you'll have to keep them in water longer.

It'll also throw off your schedule, making it harder to judge doneness. Once the tomatoes have chilled, the skins will almost slide off. After a quick dip and peel, you'll be ready to core the tomatoes and discard the tough parts if there are any and cut the pulp into four or six wedges, depending on the size of the tomato.

If you hate eating tomato seeds, this would also be a good time to remove them with a teaspoon or your trusty thumb. We should note here that Roma tomatoes are among the meatiest tomato varieties. Along with plum and paste tomatoes, they're excellent candidates for stewing and many other cooked tomato dishes. If you didn't grow them in your garden this season, put them on your list for next year. This time around, use whatever tomatoes you have on hand. If they're a bit watery, you can cook them a little longer to thicken them up.

The tomato is the king or queen of home-grown veggies, and adulterating this distillation of tomato flavor with lots of other ingredients seems wrong somehow. With a little butter or olive oil in the pan to avoid initial sticking problems and some salt and pepper to taste, you can make a basic stewed tomato dish worthy of a Sunday buffet.

We may be in the minority here, though, because there are lots of stewed tomato recipes around that incorporate other vegetables and a cabinet full of spices to make this one note dish more of a concert than a solo performance. On the next page, we'll take a look at a few potential stewed tomato ingredients you may want to introduce into your homemade recipe if you think your dish needs some tweaking. If you haven't been keeping up on tomato innovations in recent years, you'll be surprised at the wealth of tomato varieties available from seed that you'll never see at your local market.

From heirloom tomato varieties your grandmother may have used, to pink and yellow tomatoes that boast low acid content, and even a tomato with green zebra stripes, the world of tomatoes is tastier and more colorful than ever before.

Learn what you need to know about the love apple with our quick primer: Types of Tomatoes. Tomatoes have an intense flavor you'll never confuse with, say, a bell pepper. Log In Forgot Password? Log In Register Now! Log In Register. Easy Stewed Tomatoes. Login Register My Notes. This was added to your Recipe Box. Share This Recipe. What to Do Put tomatoes in a large deep skillet.

Notes We use canned tomatoes most of the time 'cause it's so much easier, but if you've got a lot of fresh starting-to-go-soft tomatoes around, this will turn them into a delicious, easy stewed tomatoes dinner. Leave a comment Thank you! Your comment has been added. We are sorry. There was an error tyring to post your rating and review. Your comment will appear after our editors have had a chance to review it. Thanks for your comment. Don't forget to share! LJS Jan 07, Nanogoodsell Jul 08, PackRace May 29, Bellerophon Nov 29, Report Inappropriate Comment Are you sure you would like to report this comment?

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