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STEWED TOMATOES

Thought I would post this early as beautiful fresh tomatoes in our neck of the woods are not too far away. With an abundance of heirloom tomatoes making stewed tomatoes is a great way to use them up.  Although for weeks on end we just eat them fresh off the vine.

We do not do much in the way of canning in this household, but we do like to freeze as much fresh produce as we can.  This will be lovely in the dead of winter for soups, stews, and pasta dishes. (I made these last year too – so yummy!)

6 cups chopped tomatoes – slice in half, then quarters, then in half (I used a mix of yellow, red, green heirloom tomatoes)

1 large onion chopped

1 celery stalk with leaves, diced

3 minced garlic cloves

1/2 cup diced green pepper

a good handful of minced fresh Italian flat leaf parsley

pinch of sugar

1 tsp. dried basil

1/2 tsp. dried oregano

salt and fresh cracked pepper to taste

Wash the tomatoes and remove the outer core.  Peel the tomatoes with a soft peeler or blanch the tomatoes to remove the skin (here is a method to blanch tomatoes). Chop all of the ingredients and add to a big pot, then add seasonings.

Bring to a simmer, stirring occasionally.  Keep on a low simmer and cook for 30 minutes.  Taste for seasonings.  Remove from the heat, and after 30 minutes transfer to 2 cup sized jars and fill to 3/4 full.  This recipe made 3 jars…so double or triple up the recipe if you have tons of tomatoes.  Refrigerate until cold, then freeze until ready to use. This was so tasty, I could eat it right out of the jar!

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