Yummy Stewed Tomatoes Recipes

THE BEST STEWED TOMATOES EVER

Steps:

• Bring a large pot of water to boil, plunge tomatoes in for 30 seconds. Remove, put immediately in a ice bath.
• Peel the tomatoes. Discard the skins.
• Dice the tomatoes up to desired size.
• In a large pot on medium heat, combine all ingredients.
• Simmer for 30 minutes.
• Then serve fresh or you can freeze them.

BASIC STEWED TOMATOES WITH FRESH TOMATOES

Steps:

• Gather the ingredients.
• Peel the tomatoes .
• Cut them into chunks.
• Heat the tomatoes in a medium saucepan over medium-low heat, stirring constantly for about 5 minutes.
• Continue cooking over low heat for 10 to 15 minutes, stirring frequently, or until desired consistency is reached.
• Add salt, pepper, sugar, and butter; taste and adjust seasonings. If desired, serve with croutons on top. Enjoy.

YUMMY STEWED TOMATOES

Steps:

• Fry the bacon in a skillet over medium heat until brown and crisp. Remove the bacon from the rendered drippings with a slotted spoon, drain it, and reserve.
• Cut the bread into bite-size cubes, stir them into the hot drippings, and cook until lightly toasted. (Warning: they cook pretty fast, so don't leave them unattended!) Remove the bread cubes with a slotted spoon and reserve them.
• Stir the celery and onion into the remaining drippings (there won't be much left), then cover and sweat the veggies for about 3 minutes, until soft.
• Add the tomatoes and the remaining seasonings, cover again, and continue cooking for about 15 more minutes, until the tomatoes are juicy and tender. If they are down-right soupy, uncover and cook over high heat briefly to eliminate some of the liquid. Just before serving, mix in the reserved bread cubes and bacon.
• Note: This can also be made using canned whole tomatoes. Just take a utility knife and chop the tomatoes while still in the can, then use as directed.

HOMEMADE STEWED TOMATOES

Steps:

• To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.

STEWED TOMATOES

Steps:

• Hot pack.
• Add all ingredients to a saucepan and bring to a boil.
• Simmer 10-15 min, stirring occasionally.
• Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space.
• Remove air bubbles.
• Wipe rim and threads and adjust lids and screw bands.
• Process in pressure canner--Dial gauge type @11 pounds pressure or Weighted guage type @10 pounds pressure--pints 15 minutes, quarts 20 minutes.
• After processing, let pressure fall of its own accord and remove jars immediately, place on a rack to cool.

STEWED TOMATOES (GOBBLEDYGOOK)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Stir the tomatoes, bread, sugar, butter, salt, and pepper in a bowl; pour into the prepared dish.
• Bake until hot and the tomatoes are tender, about 45 minutes.

STEWED TOMATOES

Steps:

• In a 1-qt. microwave-safe bowl, combine the tomatoes, sugar, butter, seasoned salt and pepper. Cover and microwave on high for 5 minutes. Combine cornstarch and water until smooth; stir into the tomato mixture. Cover and cook 1 minute longer or until thickened and bubbly.

QUICK "STEWED" TOMATOES

Steps:

• In a large saucepan, heat butter over medium. Add celery, onion, and 1/2 cup water; season with salt and pepper. Cook, stirring occasionally, until water has evaporated and celery is tender, 7 to 10 minutes.
• Add tomatoes; cook until tomatoes are soft and juicy, 3 to 5 minutes. Stir in basil; season with salt and pepper.

JERSEY FRESH STEWED TOMATOES

Steps:

• Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes. Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper.
• Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.

STEWED TOMATOES

Steps:

• Peel the tomatoes by soaking them in boiling water for one minute. Gently pull away the skin.
• Place tomatoes in a large pot and add the remaining ingredients.
• Cover and boil gently for 15 minutes, until tomatoes are tender.
• Serve with croutons.
• I like my stewed tomatoes with toast and butter.
• Whenever I am sick, this is the dish I crave! The above recipe is from the book out of print cookbook "cajun country cookin" by John and Glenna Uhler Enjoy!

ITALIAN STEWED TOMATOES

Steps:

• 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.

STEWED TOMATOES SPICED WITH MUSTARD

Steps:

• Combine tomatoes, onion, water, mustard seed, mustard powder, garlic, bay leaf, and black pepper in a large, heavy pot over medium heat; bring to a simmer and cook for 10 minutes. Stir soy sauce through the tomato mixture; continue cooking another 5 minutes. Season with salt. Remove bay leaf to serve.

SIMPLE STEWED TOMATOES

Steps:

• Combine all ingredients in a small sauce pan.
• Simmer until desired tenderness and thickness of sauce, about 30 minutes or longer.
• Taste for additional seasonings.
• Remove bay leaf.
• Serve.

SHOCKINGLY SWEET STEWED TOMATOES

Steps:

• Place tomatoes in a large saucepan. Tear toast into about 4 pieces per slice; add to tomatoes. Add butter and sugar. Simmer, uncovered, 20 minutes, stirring occasionally. Serve warm.