Italian Stewed Tomatoes39 Reviews
- Prep: 30 min
- Cook: 10 min
- Ready In: 40 min
“Tomatoes stewed with celery, onion, green pepper and basil.” - by MARCIAMOLINA
Original recipe yields 7 pints
- In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.
Amount Per Serving (9 total)
- 100 cal
- 1 g
- 22.2 g
Based on a 2,000 calorie diet
Reviews (39)Rate This Recipe
"Good recipe, especially since I have tomatoes coming out of ears! I did not peel the tomatoes (that is where a lot of the nutrients are!) I canned them, processed them and will now have fresh tastin..." See moreg stewed tomaotes throughout the winter."
"I made some of this recipe and canned it, very tasty. A tip I learned is to chop up the tomatoes and let them sit in a colander or big pot overnight or at least a few hours. The juice will seperate fr..." See moreom the toms. The juice will then seperte like fat from stock. The top will be a bright red tomato sauce, the bottom is tomato water. Use the top sauce to cook the toms and discard the water or use it to cook rice, add to soup, make bread. It will last in the firidge for several days. The toms will cook down and thicken in half the time and less chance of scorching the pot"
A & R's Mommy
"I made a half recipe of these and used them in the "Best Marinara Sauce Yet" (from this site). Very Yummy! UPDATE: I canned this recipe (the whole recipe, not half) in 500mL (16oz) jars and yielded 6 ..." See morecans. I filled the jars with the tomatoes and veggies first, then topped it up with the liquid until the volume was level with the bottom thread of the jar. I processed them in a boiling water bath for 1 hour. When I opened my first can about 6 weeks later it was EVEN BETTER than when I made it fresh. The flavour was incredible! So I'm changing my review from 4 stars to 5 stars and I highly reccommend that you can this recipe! "
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