Stewed tomatoes are a good way to make use of up summer season’s tomato bounty.
Recent from the backyard or farmer’s market, ripe tomatoes are simmered with celery, onions, inexperienced peppers, and a handful of fragrant herbs.
- This recipe makes a thick and savory sauce with contemporary tomatoes.
- It may be used to substitute canned stewed tomatoes.
- You’ll want solely a handful of components, and it’s simple to double and freeze for the autumn and winter months.
Elements for Stewed Tomatoes
Tomatoes: Whereas any tomatoes could be stewed, we desire Roma and Plum tomatoes as a result of they’ve fewer seeds and extra flesh.
Veggies: Celery, bell pepper, and onion add sweetness to stability the acidic taste of the tomatoes. They’re optionally available however most well-liked.
Variations
Garlic and basil, oregano, rosemary, thyme, and even a little bit cayenne peppers will all add depth of taste to stewed tomatoes. Because the tomato combination simmers the flavors will meld collectively.
Make Stewed Tomatoes
- Peel the tomatoes (recipe beneath) and minimize into chunks.
- Saute celery, bell pepper, and onion in oil till tender. Add diced tomatoes and the remaining components.
- Cowl and simmer stewed tomatoes on low till tender. Season as desired.
Methods to Use Stewed Tomatoes
Flip strange pasta dishes, meat sauce, and casseroles into flavorful masterpieces. Make a wealthy and savory meat sauce utilizing floor beef and serve over pasta, or make marinara for tacky hen parmesan, or use stewed tomatoes as a tomato sauce base for a hearty chili or soup.
Storing Stewed Tomatoes
Retailer stewed tomatoes in an hermetic container within the fridge for as much as 4 days and freeze parts in zippered baggage for as much as two months. Reheat from contemporary or frozen on low warmth on the stovetop.
Extra Tomato Recipes
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Stewed Tomatoes
Selfmade stewed tomatoes make for a wealthy and savory sauce.
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Put together a big bowl of ice water. Carry a medium saucepan of water to a boil. Lower a small ‘X’ within the backside of the tomatoes and drop them into the boiling water, let cook dinner 30 seconds. With a slotted spoon, switch the tomatoes to the ice water to chill.
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As soon as cool, peel the skins off the tomatoes and discard. Core the tomatoes and minimize into chunks.
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In a medium saucepan, warmth the olive oil over medium warmth. Add the celery, bell pepper, onion, and garlic. Prepare dinner for 3 minutes or till the onion is tender. Add the tomatoes, basil, salt, and sugar.
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Cowl and cut back the warmth to low. Let the tomatoes stew till tender, stirring often, about 35 minutes.
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Style and season with further salt if desired.
Leftovers will maintain within the fridge for 4 days, and within the freezer for two months.
Energy: 61 | Carbohydrates: 7g | Protein: 1g | Fats: 4g | Saturated Fats: 1g | Polyunsaturated Fats: 0.5g | Monounsaturated Fats: 3g | Sodium: 160mg | Potassium: 330mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 24mg | Calcium: 21mg | Iron: 0.5mg
Vitamin data supplied is an estimate and can fluctuate based mostly on cooking strategies and types of components used.
Course Sauce
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