Easy Freezer-Ready Homemade Stewed Tomatoes
photo by Andi Longmeadow Farm
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
5 cups
ingredients
- 793.78 g can whole tomatoes, slightly drained (do not use diced tomatoes for this)
- 29.58 ml butter (or to taste)
- 4.92 ml salt or 4.92 ml seasoning salt
- 14.78-24.64 ml 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)
- 36.97 ml cornstarch (mixed with cold water to create a paste, optional if you want a thicker texture then use)
directions
- In a large saucepan, bring all ingredients to a boil (except the water and cornstarch)breaking up the tomatoes slightly with a fork.
- Adjust salt and sugar to taste.
- Simmer on low heat for about 25 minutes, stirring occasionally.
- 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).
- Cool and divide into freezer-safe containers.
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Reviews
-
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! ;-)