The Best Stewed Tomatoes Ever - Easy Homemade Recipe (2024)
The BEST Stewed Tomatoes Ever recipe! This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned. This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST! We always use this as a canning recipe for our Summer garden tomatoes!
Homemade Stewed Tomatoes Recipe
Stewed tomatoes, sigh.
Our tomatoes are turning red quicker than I’m able to pick. So between oven roasted cherry tomato sauce, diced tomatoes, stewed tomatoes, slow cooker tomato sauce tomato pesto, slow cooker tomatoes, tomato soup… there’s lots of tomato dishes going on in our kitchen! Oh and I did mention Fresh Tomato Salsa too – because you know August always means fresh salsa!
I will have many more upcoming tomato recipes…get ready tomato lovers! But for now… stewed tomatoes!
These stewed tomatoes are the best, I’m not fibbing either. If you are having a tomato harvest soon or would like to make your own instead of the canned version, please please please please please make these!
How to Make Stewed Tomatoes Video
These are really the best stewed tomatoes ever!
This is a recipe that might cause you to faint, I’m warning you now. I was expecting average stewed tomatoes, but I ended up sitting at the counter with a spoon eating them out of the pot when they were done. Matthew was in another room, so I knocked on the door.
”Matthew? Are you there?” ”What? What’s wrong” ”Can you come here?” ”Why are you crying?” ”I just made the best stewed tomatoes.” ”Are you crying?” ”Yes” ”Why?” ”Because they are so good.”
This was a actual conversation over stewed tomatoes. Seriously, they are that good!
How to Make Stewed Tomatoes From Scratch
So what kind of tomatoes work best for stewed tomatoes? I find that beef and roma/plum both work well. Don’t worry about mixing them if you have to either. I do it all the time.
Beautiful beef and roma tomatoes, I love you. I was making a few batches of stewed tomatoes today.
Don’t be scared of this quick boil tomatoes, it will be over quickly!
Andlook at that.. now you’re in a ice bath! Think of it as a pool and relax.
Because of the quick boil, the skins will peel right off.
Disregard the skins (compost!), or come up with something to do with them. I like to use the skins to make tomato powder which can be sprinkled in soups, casseroles, sandwiches, etc.
So now we have all our tomatoes, naked and bashful! Throw them in a large pot.
Add all our ingredients, stir and put on the stove. Simmer for about 30 minutes, until the consistency is how you prefer your stewed tomatoes. Be sure not to boil off all the juices, that’s one of the joys of stewed tomatoes.
When the stewed tomatoes are done, serve them up right away if you’d like…
They are quite pretty and delicious so they compliment so many dishes nicely!
Or throw them in a mason jar in the refrigerator for tomorrow…
Or throw them in a freezer bag and freeze them for dinner in December. How fun is it to grab homemade garden stewed tomatoes to add to a meal while it’s snowing out?
ENJOY!
Need more tomato recipe ideas?
Need help growing tomatoes? Here’show to grow tomatoes from seed!
The BEST Stewed Tomatoes Ever recipe! This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned. This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST! We always use this as a canning recipe for our Summer garden tomatoes!
This basic stewed tomatoes recipe is simply made with fresh tomatoes, salt, pepper, butter, and sugar. Use up those ripe tomatoes from your garden or grab a nice selection of tomatoes from the grocery store or farmers market for this recipe.
You want to give your tomatoes contact with a direct heat source. That means cooking them at the bottom of whatever saucepan or Dutch oven you're using. The goal here is to remove water from the tomato solids and allow them to caramelize somewhat, which will concentrate their flavor.
Diced tomatoes are generally tomato chunks packed in tomato juice. They can be an excellent timesaver. Crushed tomatoes are a mixture of diced tomatoes and tomato puree or paste. Stewed tomatoes are cooked and then canned, usually with other seasonings and sugar added.
Mix one teaspoon cornflour with a tablespoon of room temperature water and add to your stew.Then bring to the boil and cook until desired thickness is reached. Cornflour is a great gluten-free thickener. It has a slightly more gelatinous texture, so only add a teaspoon at time or your sauce may become a bit goopy.
Unfortunately you should start over. The lemon juice (or citric acid) is necessary to get them acidic enough to prevent botulism growth, since tomatoes aren't quite acidic enough on their own. That means completely starting over, in particular clean and re-sterilize the jars. You can reuse the lids, though.
Tomatoes can be part of your overall produce intake because of their healthful nutrients and compounds, such as lycopene, beta carotene and vitamin C, all of which act as antioxidants and exert anti-inflammatory effects in the body.
Yes, there are other ways to make your tomatoes taste even better and increase the acidity. There is lemon, vinegar, or my personal favorite, balsamic. Just imagine a tomato bruschetta with a balsamic vinaigrette drizzled on top. Yummy!
Naturally, stewed tomatoes have all the nutrition of their main component. Tomatoes are loaded with Vitamin C, a powerful antioxidant that boosts the immune system and can help prevent cold and flu. The antioxidants lycopene and beta-carotene are also abundant in tomatoes.
First, pour some olive oil into the pot and heat it over medium heat. Then, add the canned tomatoes to the pot and let them cook for about 10 minutes. After 10 minutes, add some garlic, basil, salt, and pepper to the pot and let everything cook for another 20 minutes. And that's it!
Plum tomatoes like Roma, Amish paste, or San Marzano are both good choices. San Marzano has only two seed chambers, and both San Marzano and Amish Paste are less acidic than Romas which makes them a sweeter choice.
Drain whatever else you'd like, but leave your canned tomatoes undrained. While this may seem a little bit strange, you're actually avoiding washing away those savory juices. Canned tomatoes themselves may make up the bulk of your can, but aren't the only part of the vegetable that's worth hanging onto.
Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to quart jars. Use half this amount for pints. Add 1 teaspoon salt per quart (1/2 teaspoon per pint) to jars, if desired.
Cornstarch has twice the thickening power of flour. When a gravy, sauce, soup or stew recipe calls for flour, use half as much cornstarch to thicken. To thicken hot liquids, first mix cornstarch with a little cold water until smooth. Gradually stir into hot liquid until blended.
If a recipe calls for “Stewed Tomatoes”, you can use canned tomatoes instead. But you may have to add a little extra seasoning. You can also use fresh tomatoes that have been basted.
Naturally, stewed tomatoes have all the nutrition of their main component. Tomatoes are loaded with Vitamin C, a powerful antioxidant that boosts the immune system and can help prevent cold and flu. The antioxidants lycopene and beta-carotene are also abundant in tomatoes.
Puree. Pureed tomatoes that fall somewhere between crushed and paste—smoother, thicker and deeper in flavor than crushed, but not nearly as concentrated as paste. Stewed. Whole or diced tomatoes cooked with seasonings and often sugar and thus even softer than regular whole peeled.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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