stewed tomatoes are perfect to munch on or top onto dinner!
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Dinner
Cuisine: American
Keyword: stewed tomatoes
Servings: 5cups
Calories: 175kcal
Author: Kellie
Ingredients
5poundstomatoesI used San Marzano
2tablespoonsolive oil
1large sweet oniondiced
1green bell pepperdiced
5garlic clovespeeled and crushed
2tablespoonsfresh chopped oregano
1/4cupchopped fresh basil
1teaspoongranulated sugar
Instructions
Bring a large pot of water to a boil.
Prepare an ice bath in a large bowl. Set aside.
Add the tomatoes (a few at a time) to the boiling water and cook for 1 minutes. Immediately transfer to the ice bath. Repeat with the remaining tomatoes.
Carefully, remove the peels from the tomatoes and cut into quarters. Set aside.
In a large stock pot, heat the oil over medium/high heat.
Add the onion and pepper to the pot. Cook until softened, approximately 5 minutes.
Stir in the tomatoes, garlic, oregano and basil. Simmer, uncovered for 45 minutes.
Stir in the sugar and continue cooking for an additional 15 minutes or until the desired consistency is achieved.
Season with salt and pepper, to taste, if desired.
Place in hot sterilized mason jars, and place in hot water bath, bring water back to the boil and boil for about 20 minutes longer, remove and let cool, re-bath any jars that don't seal.
Alternatively, you can transfer to a resealable container and store in the refrigerator for up to 10 days.
Notes
This recipe works well with a variety of tomatoes. If using tomatoes with a large core, remove the core and then cut into quarters. Discard the core.