Stewed Tomatoes

Name: Stewed Tomatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 quarts
Ingredients: 4 pounds plum or beefsteak tomatoes; 2 large green peppers, chopped; 1 large red onion, chopped, optional; 3 celery rib, chopped, optional; 2 teaspoons salt; 1 teaspoon sugar; 1 teaspoon dried oregano, optional; 1 teaspoon dried basil, optional

Total Time Prep: 15 mins. Cook: 40 mins.

Yield 2 quarts

Test Kitchen Approved

When you have the time, make a big batch of stewed tomatoes and use them in delicious dishes all week long.

Ingredients

4 pounds plum or beefsteak tomatoes
2 large green peppers, chopped
1 large red onion, chopped, optional
3 celery rib, chopped, optional
2 teaspoons salt
1 teaspoon sugar
1 teaspoon dried oregano, optional
1 teaspoon dried basil, optional

Directions

Score the bottom of each tomato. Add to stock pot of boiling water; cook 10 minutes. Drain, let cool. Peel skins from the tomatoes; discard skins.
Chop tomatoes into bite-sized pieces. Place tomatoes back in the stock pot. Add green pepper and if desired, celery and onion. Bring to a simmer. Stir in salt, sugar and if desired, oregano and basil.
Simmer over medium-low heat 30-35 minutes or until tomatoes and peppers are very soft.

Nutrition Facts

1 cup: 57 calories, 0 fat (0 saturated fat), 0 cholesterol, 929mg sodium, 12g carbohydrate (7g sugars, 4g fiber), 2g protein.

This is a slow-cooker recipe I love, and make often so I can control the amount of sodium in tomatoes I use for other recipes. I keep these stewed gems frozen to include in chili, pasta sauces, soups and more. —Beverly-Anne Stretch, Kingston, Ontario

Recipe Creator