How to Stew Tomatoes
Stewing summer tomatoes takes time and effort, but you’ll appreciate the homegrown flavor in winter soups and stews.
How to Stew Tomatoes
Ingredients
4 pounds tomatoes
salt
2 tsp vege oil
1 sweet yellow onion, chopped
1 green pepper, chopped
¼ cup brown sugar
5-6 16 oz jars, sterilized
Directions
1. Bring a stockpot of salted water to boil. Prepare an ice bath.
2. Slice a superficial X through the bottom skin of each tomato.
3. Place as many tomatoes as your stockpot can comfortably hold (I work in batches). Boil tomatoes until skin begins to peel away, 1-5 minutes depending on tomato size.
4. When tomato skin begins peeling, remove the tomato with slotted spoon and place directly in ice bath. The ice bath will loosen the skin.
5. Peel skin off tomato. Remove tomato core.
6. Squeeze remaining tomato “meat” over a strainer to remove excessive seeds.
7. Place the tomato meat in a large stockpot with oil, peppers, onions and sugar. Salt to taste.
8. Simmer at least 1 hour before processing in jars.
How to Stew Tomatoes
Ingredients
4 pounds tomatoes
salt
2 tsp vege oil
1 sweet yellow onion, chopped
1 green pepper, chopped
¼ cup brown sugar
5-6 16 oz jars, sterilized
Directions
1. Bring a stockpot of salted water to boil. Prepare an ice bath.
2. Slice a superficial X through the bottom skin of each tomato.
3. Place as many tomatoes as your stockpot can comfortably hold (I work in batches). Boil tomatoes until skin begins to peel away, 1-5 minutes depending on tomato size.
4. When tomato skin begins peeling, remove the tomato with slotted spoon and place directly in ice bath. The ice bath will loosen the skin.
5. Peel skin off tomato. Remove tomato core.
6. Squeeze remaining tomato “meat” over a strainer to remove excessive seeds.
7. Place the tomato meat in a large stockpot with oil, peppers, onions and sugar. Salt to taste.
8. Simmer at least 1 hour before processing in jars.
