Guest Post: Easy Stewed Tomatoes

Guest Post: Easy Stewed Tomatoes

Guest Post: Easy Stewed Tomatoes

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by MoneySavingQueen.com

MoneySavingQueen

Posted on July 18, 2012 at 8:02 AM

Updated Monday, Jul 30 at 8:01 AM

Check out this guest post from my sister, MommyHatesCooking.com. If you have a garden full of tomatoes then this one is for you:

I have mentioned a few times that we have an overwhelming amount of tomatoes from our garden.  Not only do we have a bunch but our neighbor does too so he keeps giving us more tomatoes.  We mentioned to my mother-in-law how many we had and she told us we should stew some and freeze them to use during the year.  Why hadn’t we thought of this?  Brilliant idea!  So, that’s exactly what we did!

The first thing you need to do is to boil the tomatoes in order to get the skins off or you can just pour boiling water on them.  I decided to boil them all at one time.  Once they had boiled enough to remove the skins, I put them in a strainer and ran cold water over them and peeled the skins off.

At this point, I went ahead and placed them in a large bowl since I had several pots of tomatoes to boil.

Once I had all of the tomatoes peeled, I sliced them up to make them smaller then put them back into an empty pot on the stove.  At this point, I added a pinch of sugar and about a tablespoon of butter to the pot along with the tomatoes.

On medium heat, I let the tomatoes stew for about 20-30 minute until they were a bit more thick.  If you want them thicker, you can also add corn starch.

Once they were done stewing, I let them cool and then put 2 cups each into freezer safe storage bags.

These will freeze flat in the freezer, then when I am ready to use them I can just let them defrost  and add them into the recipe.  I am going to keep doing this with a lot of my tomatoes as I use stewed tomatoes regularly throughout the fall and winter in soups and chili.  This picture looks like a lot of liquid, but it’s how the bags are laying you will have several chunks of tomatoes in there.

Have you tried this before?  I am so happy that my mother-in-law mentioned it because I am usually buying stewed tomatoes at the store for recipes throughout the fall and winter, this way I have homemade stewed tomatoes using produce from our garden!

Homemade Stewed Tomatoes

Ingredients:

  • Tomatoes
  • Pinch of Sugar
  • 1-2 Tbsp Butter

Directions:

The amounts are going to vary based on how many tomatoes that you use.

1. The first thing you need to do is to boil the tomatoes in order to get the skins off or you can just pour boiling water on them. I decided to boil them all at one time. Once they had boiled enough to remove the skins, I put them in a strainer and ran cold water over them and peeled the skins off.

2. At this point, I went ahead and placed them in a large bowl since I had several pots of tomatoes to boil.

3. Once I had all of the tomatoes peeled, I sliced them up to make them smaller then put them back into an empty pot on the stove. At this point, I added a pinch of sugar and about a tablespoon of butter to the pot along with the tomatoes.

4. On medium heat, I let the tomatoes stew for about 20-30 minute until they were a bit more thick. If you want them thicker, you can also add corn starch.

5. Let them cool and then put 2 cups each into freezer safe storage bags.

Now, it’s time to use up those tomatoes!

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