Italian Style Stewed Tomatoes

"I was looking to make stewed tomatoes that's close to store brands. I think I did it."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Paddy B. photo by Paddy B.
photo by Tim_John photo by Tim_John
photo by Tim_John photo by Tim_John
photo by Tim_John photo by Tim_John
Ready In:
9 pints




  • X the bottom of tomatoes and place 8 in boiling bath of water for about 15 to 30 seconds or until the skin starts to lift up. Then place in ice filled water bath immediately after you take them out.
  • Peel and quarter tomatoes. Place in a large mixing bowl.
  • Sauté garlic in olive oil for 2 minutes.
  • Add onions, peppers, and celery stir till oil gets on all veggies.
  • Add Vinegar.
  • Add spices and sugar, simmer for 5 minutes.
  • Add tomatoes and simmer for 45 minutes.
  • Wash canning jars and lids.
  • Place lids in warm but not boiling water to soften the rubber.
  • Boil water in large pot to place jars into seal.
  • Boil in bath for 20 minutes then remove tighten lids and flip on their tops.
  • After 15 minutes flip back and they should be sealed. If not sealed repeat bath.
  • Store in cool place.

Questions & Replies

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  1. John S.
    Can you freeze them instead of canning them?
  2. dixipn
    What altitude was this recipe made for?


  1. wyliesmall
    Great stewed tomatoes recipe! I cut it by a third because I didn’t have 50 tomato’s and it came out so flavorful. I’ll be freezing a small portion and using the rest in another recipe that called for a can of Italian stewed tomatoes. So glad I didn’t buy the canned ones and decided to make these instead.
  2. Bonnie G #2
    With an overabundance of tomatoes (I used Roma) wanted to try canning stewed tomatoes and glad I chose this one as the taste wonderful. I followed the recipe right down to counting 50 tomatoes and it was perfect. Directions were so easy to follow for this first time canner of tomatoes. I was so proud of the looks of my jars when finished. I know I'll be using this one every summer when those tomatoes come out.
  3. Lori from NE
    I started making this recipe in 2010 and it's THE BEST. When making a recipe that needs tomatoes, onions, & peppers, I cheat and put in a jar of these. The flavor is so wonderful. Thanks Chili Dan for sharing this recipe with us.
  4. Tim_John
    This taste down right excellent and very easy to make. With all the different ingredients in this recipe you know it's good.I have a lot of Roma tomates from it being so hot this summer and the canning season is about 3-4 weeks early. I usually just make the stewed tomatoes from a very basic recipe I have.Trying to find a new one and came across this recipe.Once you have these tomatoes canned you will be able to have fresh stewed tomatoes for your favorite recipe all year long. I will be canning around 60 or more quarts. If you have never canned give it a try it's very easy and you have fresh fruit or vestables all year long.For this recipe I will use 1/2 peck Roma Tomatoes following the recipe unless I need to add a little more of each item.
  5. PleasantNancy
    Excellent stewed tomatoes and easy to preserve!! I wasn't sure about the number of tomatoes to use, I had 15 romas and the result was a little heavy on the herbs and salt. I will make adjustments when adding these stewed tomatoes to recipes and next time will use more tomatoes. I love the clear step by step directions which made it easy for a preserving rookie like myself!! Thank you so much for posting!


<p>Love to can and cook.</p>
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