Plain Stewed Tomatoes

Stewed Tomatoes

Making your own stewed tomatoes from fresh tomatoes is easy and a more flavourful and healthier alternative to canned tomatoes. It is also a great way to use up extra tomatoes from the garden. Stewed tomatoes can also be canned or frozen for later use in future recipes.

Plain Stewed Tomatoes

Ingredients
8-10 medium tomatoes
1/2 tsp sea salt + 1/4 tsp sea salt

Instructions
Boil a pot of water and prepare the icy water bath. Bring a large Dutch oven or stockpot of purified water to a boil over high heat with half of a teaspoon of sea salt. Fill a large mixing bowl with icy cold water and set this next to the stove.

Prepare the tomatoes for blanching. Core out the stems from the tomatoes and slice a shallow “X” in the bottom of each fruit. Over a small bowl, gently squeeze the tomatoes to release some of the seeds from the fruits to discard.

Drop the prepared tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, about 1 minute, then lift the tomatoes out with a slotted spoon and plunge them into the cold water. Transfer the cooled tomatoes from the ice water to another mixing bowl to cool.

Strip the peels from the tomatoes. After the tomatoes have cooled use your hands or a paring knife to strip the skins from the tomatoes. Gently squeeze out any remaining seeds then place the tomatoes into a large skillet to be cooked down.

Simmer the tomatoes. Bring the tomatoes sauce to a simmer over medium heat. Continue simmering for 30 to 40 minutes, stirring occasionally and chopping the tomatoes with a spatula, until the sauce reaches the consistency you like. Add the remaining 1/4 teaspoon of sea salt to the cooked tomatoes and stir it in to mix evenly.

The finished product is plain stewed tomatoes with no added ingredients, ready to be made into a tomato sauce or added to any of your up and coming recipes. These stewed tomatoes can be stored in a fridge for 5 days. Stewed tomatoes can also be canned or cooled in a fridge and then transferred to a ziplock bag to be frozen for future use. Canned tomatoes will last generally a year on a shelf where frozen tomatoes will last 3 months in a freezer before freezer burn will begin to degrade the product. Enjoy!

Recipe shared by: J. Marshall

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