How to make my own stewed tomatoes?

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Homemade stewed tomatoes from the slow cooker. Scroll down to see more tomato recipes.

Ingredients:

* 6 to 8 ripe tomatoes

* 2 tablespoons margarine

* 1 medium onion, thinly sliced

* 3/4 cup chopped celery

* 1/2 cup chopped green pepper

* 3 tablespoons sugar (more or less)

* 1 small bay leaf

* 1 teaspoon salt

* 1/8 teaspoon pepper

Preparation:

Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel. Cut tomatoes in wedges. In Crock Pot, combine all ingredients. Cover and cook on low 8-9 hours. Remove bay leaf. Sprinkle top with parsley, if desired. Serve as a side dish or freeze in portions for soups or other recipes.

Serves 6.

Recipe may be doubled.

I am unsure just how much is needed, however, any leftover stewed tomatoes could be kept in the fridge or frozen for future use. By cooking it in the slow cooker you will not have to stand over the stove to prevent burning.

Mark

Just peel and dice a couple fresh tomatoes to get about 1 and 3/4 cups of diced tomatoes w/ juice. Use that in yoru recipe. No need to "stew" them; that's the only way to can tomatoes so they hae to use precooked ones. Fresh will taste awesome!

If I have fresh toamtoes, I will usually add 1-2 chopped up (no skin) to any tomato dish, even if using canned toamtoes or jarred sauce. Gives a wonderful fresh flavor!

8 pounds of ripe tomatoes

1/2 cup chopped celery

1 diced onion

2 teaspoons sugar

2 1/4 teaspoons salt

dash of pepper

dash of garlic

dash of cayenne pepper

1 Tablespoon dried sweet basil

Remove peels on tomatoes. The easiest way to do this is to put them a few at a time in boiling water for about one half minute. Then rinse them in cold water. Now remove the skin with a knife. The skin should almost fall off, but leave the tomato flesh whole.

Place peeled tomatoes in a large kettle or Dutch oven. Add remaining ingredients. Bring mixture to a boil. Reduce heat and cover. Simmer for about 10 minutes. Be sure to stir periodically to prevent scorching and sticking.

Spoon hot tomatoes into hot, quart or pint jars. Leave about 1 inch of head-space. Wipe the jar rims and adjust the lids. Process 10 pounds in a pressure cooker for about 20 minutes. Allow a natural cool down, then remove jars from canner to cool on racks. This makes about 3 quarts so double or triple the recipe for bigger batches.

wash the very rip tomatoes and set a large pot of water on the stove bring it to a full boil and add the tomatoes in it ,after that turn the heat off and let them tomatoes soak in the water for 5 minutes, using a colander take out a few tomatoes and remove the skin with your fingers the skin will come off easy at this point ,when you have peeled all the tomatoes , in another large pot add the tomatoes and a bit of water to cover lets say 10 inches of the tomatoes, add basil and salt if you like and bring them to boil cook for a good 20 minutes ,at this point put the tomatoes into clean jars and seal you can process them into a hot water bath if you wish but if your jars are well sealed this mean if the you heard the snap of the lid no air in in the jars and spoilage will not occur.