Homemade Stewed Tomatoes
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Homemade Stewed Tomatoes calories by ingredient
Introduction
Need a use for all those garden grown tomatoes? How about some homemade stewed tomatoes?! Delicious and has many uses! Need a use for all those garden grown tomatoes? How about some homemade stewed tomatoes?! Delicious and has many uses!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 small
1/2 cup, chopped Onions, raw chopped small
3/4 cup, chopped Green Peppers (bell peppers) chopped small
3/4 tsp Granulated Sugar
1 Tbsp. Salt
1 1/2 tsp Parsley, dried
Tips
You can leave out the celery or onion if desired and adjust the salt or sugar to taste.
Directions
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
Member Ratings For This Recipe
-
SUSANBEAMON
