Stewed Tomatoes Recipe

Stewed tomatoes can be eaten as soup all by themselves or they can be added to a near infinite number of other recipes including goulashes, spaghetti sauces, vegetable soups, and even roasts.

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. This is not done in the ordinary way of peeling, say apples. 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.

Return to Canning Recipe Page.


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