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.

Ingredients:
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.


  home
  home
  home
  home
  home
  
  home

AddThis Social Bookmark Button

Preserving food is a great way to stretch your budget, help the environment and live a healthier life all at the same time. Thanks for visiting our site, we hope that you will come back often to rediscover the magic of preserving food.

Learn How to Make Bread at BreadInfo.com!

The Herb Guide gives good advice on herbs and their uses.

This site is part of the InDepthInfo family of informative websites.


Read our review of the Wisconsin 21 1/2 Qt Pressure Cooker.