Easy Freezer-Ready Homemade Stewed Tomatoes

Total Time
Prep 10 mins
Cook 25 mins

Fresh peeled tomatoes may be used in place of canned, just slightly blanch in boiling water firstly for a couple minutes then peel and chop before using in this recipe, this is great to have handy in the freezer ready to use in any recipe, and much better than the canned stuff. This recipe can easily be doubled or tripled. Great to use in stews, casseroles, sauces or any recipe calling for stewed tomatoes, this is even good added to homemade pasta sauce. This is just a basic recipe, to this I like to add in a couple tablespoons tomato paste and a few drops of Tabasco sauce, just to kick it up a bit, all ingredient amounts may be adjusted to suit taste.

Ingredients Nutrition

  • 1 (28 ounce) can whole tomatoes, slightly drained (do not use diced tomatoes for this)
  • 2 tablespoons butter (or to taste)
  • 1 teaspoon salt or 1 teaspoon seasoning salt
  • 3 -5 teaspoons sugar (or to taste)
  • 1 celery, chopped
  • 1 small onion, finely chopped
  • Tabasco sauce (optional add in if you like spicy) or hot sauce (optional add in if you like spicy)
  • 2 12 tablespoons cornstarch (mixed with cold water to create a paste, optional if you want a thicker texture then use)


  1. In a large saucepan, bring all ingredients to a boil (except the water and cornstarch)breaking up the tomatoes slightly with a fork.
  2. Adjust salt and sugar to taste.
  3. Simmer on low heat for about 25 minutes, stirring occasionally.
  4. Add in the cornstarch/water mix and simmer for another 15 minutes (if you want a thicker consistency add in more cornstarch mixed with water).
  5. Cool and divide into freezer-safe containers.


Most Helpful

I followed this exactly - adding some green pepper and celery at the end. We WERE going to freeze this, that is IF we had some left???? Perfection with tomatoes - that is what I called it! Did add a few drops Tabasco - as suggested - and the suggestion was per usual - perfect!

Andi of Longmeadow Farm September 06, 2010

Thank you for a simple recipe to use up the over abundance of tomatoes I received this year. This recipe was simple and really easy to follow. I used flour instead of cornstarch since I didn't have any. Turned out great.

Gramma Connie October 14, 2009

While my first pot of this cools down to freeze, I ran in to rate this recipe! YUM!!! So many fond memories of my mom loving stewed tomatoes as a kid. I grew up to love them too. I quadrupled the recipe because of an over abundance of tomatoes. I used about 14 c. halved tomatoes, added 1 chopped green pepper, 1 t. black pepper and used 12 t. sugar. I used the 1 t. salt plus 1 t. of Beau Monde Seasoning because I didn't have any celery, plus some celery leaves I had frozen earlier in the year. (I love celery leaves in soups and creamy sauces). I also added 1 t. dried thyme and a few sprigs of fresh thyme. I used 1 stick of butter (which I could probably cut back on) and 7 T. cornstarch. Delicious!! I have just enough tomatoes to quadruple this again tomorrow. Can't wait to get this out of the freezer some cold wintery day! Thanks for sharing!! Another great recipe of yours! ;-)

mammafishy August 03, 2007

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