I use stewed tomatoes in so many different dishes from soups, to sauces to oven roasted dishes and much more. When I ended up with a few more tomatoes than I had planned on the other day, I decided stewing them was a pretty good idea. It is so easy and doesn't take that long at all. They can be used straight away, jarred or even frozen for later use.
5 lbs/2.2 kg (approx) of ripe tomatoes
2 Tablespoons of sugar
Salt and pepper
Fill a large boiler with water and bring to a boil. Once boiling, remove from heat and add all the tomatoes. Stir around for about a minute and then with a slotted spoon, remove the tomatoes. The skins should now be loose enough to remove. I then transfer a few tomatoes to a wooden chopping board and start taking the skins off. I do this by using two forks. You can use what ever method you find easy. Continue doing this until you have removed all the skins from the tomatoes.
Empty all the water out of your boiler and put the tomatoes back in and set over a high heat. Add the sugar and salt and pepper. Give a good stir and bring to a boil. Once boiling, reduce heat to medium and cover. Cook over a medium heat for about an hour, stirring occasionally. Uncover and cook for a further 1/2 hour or so allowing the juices to reduce.
Remove from heat and let cool. These stewed tomatoes are now ready for use. You can jar them or freeze them if not planning to use them right away. Makes for great additions to soups and sauces.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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