Stewed Tomatoes...

It might have taken me a while, but I didn't forget :) Here are the instructions for my stewed tomatoes...please note that there are many different ways to make stewed tomatoes. It just so happens that after trying it several different ways, this is my favorite way to preserve the tomatoes for use during the colder months...

1. Start by selecting ripe tomatoes from your garden. I usually pick all of the ripe tomatoes out of my garden (yes those greenish-purple tomatoes are ripe...they are a special variety called Nyagous) and then sit them in a basket on my cupboard for a few days, allowing them to get really ripe. This will give you much more flavor and sweetness in your stewed tomatoes.  

 

2. Once you have a decent amount of ripe tomatoes, wash them all.

3. Place a large pot of water on the stove over high heat and bring to a boil.

4. Clean out both sides of your sink. Fill one side full of cold water.

5. Now you need to remove the tomato skins. Skins do not preserve well, so you will need to remove them. Place a strainer over a bowl and place next to your pot. Take 7-8 tomatoes at a time and drop them all into the boiling water. Let them boil until the skin cracks, or a minute-a minute and a half have passed. If the skin does not crack, remove it anyways and place in the strainer using a slotted spoon. Once you have removed all of the tomatoes from the water, place more tomatoes in the boiling water and dump the ones from the strainer into the sink of cold water. Repeat until all tomatoes have been in the boiling water and then placed in cold sink water.

6. Remove skins from tomatoes...they should come right off after the boiling process. You should be able to peel them right off. I just do it over the sink and throw all of the skins in the sink, and clean them out when I'm done. Peel all of the tomatoes and place them in a clean bowl.

7. Place a large empty pot on the stove and turn on low heat. Rough chop eat tomato into bite sized pieces. They don't have to be perfect. Transfer to the pot as your cutting board gets full. Don't waste the tomato juice...it adds wonderful flavor. Repeat until all tomatoes have been chopped, and tomatoes and juice are all in the pot. Turn heat up to medium low and start adding seasoning. I like to add plenty of salt, pepper and then some celery salt. I also add a little sugar to bring out the sweetness of the tomatoes. I usually add a few Tablespoons, but I make a HUGE pot...so you'll want to play around with seasonings until it tastes good, depending on how much you're making.  Some people like to add chopped onions and celery at this point, but I prefer to just have the tomatoes plain because I like to add them to so many different recipes. Simmer for 10-15 minutes.

8. Place 1 Tbs. lemon juice in each quart sized jar. Transfer tomatoes into clean canning jars with lemon juice. Leaving at least 1/2" head space at the top of jar. Wipe rims clean and place lid and ring on top. Tighten.

9. Process jars in a hot water bath. For those of you who aren't canners...this is the large canning pot (not a pressure cooker). You fill it with enough water to cover all of the jars when submerged, and then you bring it to a roaring boil. Once the boiling starts, you put the lid on and allow the jars to boil. Quarts should process 35-40 minutes and pints 25-30 minutes.

10. Once they are done processing, remove from heat and allow to cool. If the seal pops downward, you're good to go. Immediately use or discard any of the jars that do not seal.

11. Use your stewed tomatoes...here is just a quick list of how I use my stewed tomtaoes...

-poured over cooked macaroni

-tomato macaroni soup (this is an old fashioned family favorite at our house. the recipe came from my great grandma. I will have to share the recipe sometime)

-poured over seasoned chicken breasts in the crock pot (this is one of Grace's favorite meals)

-poured over a seasoned roast in the crock pot

-in homemade chili and vegetable soup

-in tortilla and taco soup

-blended and added to homemade salsa

-baked macaroni & cheese with stewed tomatoes

-you can use them to make pasta sauce...you just need to simmer it long enough to thicken it up

-You can blend it and make homemade tomato soup

-you can basically use it in any recipe that calls for stewed tomatoes, or canned tomatoes.

Comments

[MicheleSnyder]

Sherrel - thank you so much for sharing your recipes. This was my first time canning and
And I enjoyed making the spaghetti sauce ,pizza sauce and will be making the salsa and stewed tomatoes next ! Many blessings to you and your family. God bless

[Karla]

Thank you so much. You have no idea how much it's helping this 1st time canner. :-) I am so going to try your way. Thanks again!

[Raymond Dean White]

I never thought about dehydrating the tomato skins to make tomato powder. I just composted them. I usually add diced bell or sweet banana peppers from my garden as well as diced garlic.

[Ellen]

The tomato skins can be dehydrated to make tomato powder, which can be used to thicken and add tomato flavor to all sorts of dishes.

[Kay Sturgeon]

I am going to give your canning tomatoes a go. Incidentally I called my daughter Sharelle when she was born in 1975 I made the name up myself. I was instantly drawn to her posts due to the similar name thing and was amazed at all your recipes.

[Kim sinclaire]

This was so informative! I felt like a good friend was with me every step of the way:)

[cherrie]

I so want to start canning, After reading this I think I can do it. Now just to go grow those tomatos.....

[zhuzhu]

But the sorrow swarovski crystal from parents, and a very unwilling, because

[Jill Scott]

Thanks for the recipe, Sherelle. I can't wait to try it. :)

[Josie Landon]

That sounds good, Misty!

Thanks again for sharing, Sherelle!

[Misty Castleton]

One of my favorite childhood memories is my mom's tomato gravy. Add butter to a pan, melt, add flour to make thick (or make a little paste with flour and milk and add), add pureed tomatoes (your stewed would work), then season with salt, pepper, and garlic salt. Pour over homemade toast with butter. YUM-MY! Good after school snack!