Homemade Stewed Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
13 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 1.5 stalk, large (11"-12" long) Celery, raw chopped small1/2 cup, chopped Onions, raw chopped small3/4 cup, chopped Green Peppers (bell peppers) chopped small3/4 tsp Granulated Sugar 1 Tbsp. Salt 1 1/2 tsp Parsley, dried
Bring a large pot of water to a boil.
Rinse the tomatoes and leave whole for now.
When the water boils plunge the tomatoes into the water and cook for 1 minute.
Plunge them into a large pot of ice water to stop the cooking process.
Peel the skins off. Dice the cooled tomatoes up. Place the tomatoes into a medium sized saucepan. Do NOT drain (the juices make the best sauce!). Add the celery, onions, and pepper to the pot. Bring all to a boil. Turn down to a simmer and cook covered for 30 minutes.
When all the veggies are tender, turn off heat and let cool. Either freeze in a Ziploc baggie or can the stewed tomatoes.
Serving Size: Makes 5 servings of about 1 cup each
Rinse the tomatoes and leave whole for now.
When the water boils plunge the tomatoes into the water and cook for 1 minute.
Plunge them into a large pot of ice water to stop the cooking process.
Peel the skins off. Dice the cooled tomatoes up. Place the tomatoes into a medium sized saucepan. Do NOT drain (the juices make the best sauce!). Add the celery, onions, and pepper to the pot. Bring all to a boil. Turn down to a simmer and cook covered for 30 minutes.
When all the veggies are tender, turn off heat and let cool. Either freeze in a Ziploc baggie or can the stewed tomatoes.
Serving Size: Makes 5 servings of about 1 cup each
Nutritional Info Amount Per Serving
- Calories: 84.7
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,442.1 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 4.4 g
- Protein: 3.3 g
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