Stewed tomatoes, sigh.
Our tomatoes are turning red quicker than I’m able to pick here. So between tomato sauces, diced tomatoes, stewed tomatoes, tomato pesto, roasted tomatoes, tomato soup… there’s lots of tomato dishes going on in our kitchen! I will be having alot more upcoming tomato recipes…get ready tomato lovers! But for now… stewed tomatoes!
These stewed tomatoes are the best, I’m not fibbing either. If you are having a tomato harvest soon or would like to make your own instead of the canned version, please please please please please make these!
This is a recipe that might cause you to faint, I’m warning you now. I was expecting average stewed tomatoes, but I ended up sitting at the counter with a spoon eating them out of the pot when they were done. Matthew was in another room, so I knocked on the door.
”Matthew? Are you there?”
”What? What’s wrong”
”Can you come here?”
”Why are you crying?”
”I just made the best stewed tomatoes.”
”Are you crying?”
”Because they are so good.”
This was a actual conversation over stewed tomatoes. Seriously, they are that good!
- 10 tomatoes (beef or roma variety)
- 2 teaspoons salt
- 1/2 teaspoon sugar
- 1 teaspoon dried parsley
- 1/4 cup chopped green pepper
- Bring a large pot of water to boil, plunge tomatoes in for 30 seconds. Remove, put immediately in a ice bath.
- Peel the tomatoes. Discard the skins.
- Dice the tomatoes up to desired size.
- In a large pot on medium heat, combine all ingredients.
- Simmer for 30 minutes.
- Then serve fresh or you can freeze them.
So what kind of tomatoes work best for stewed tomatoes? I find that beef and roma/plum both work well. Don’t worry about mixing them if you have to either. I do it all the time.
Because of the quick boil, the skins will peel right off.
Here’s a quick video I made that shows how easy they are to peel.
Disregard the skins (compost!), or come up with something to do with them. I like to use the skins to make tomato powder which can be sprinkled in soups, casseroles, sandwiches, etc.
So now we have all our tomatoes, naked and bashful!
Add all our ingredients, stir and put on the stove. Simmer for about 30 minutes, until the consistency is how you prefer your stewed tomatoes. Be sure not to boil off all the juices, that’s one of the joys of stewed tomatoes.