looking for stewed tomato recipe?

Question

have lots of homegrown tomatoes..My mother used to make them...would like old fashion recipe.

Answer 1

8 pounds of ripe tomatoes
1/2 cup chopped celery
1 diced onion
2 teaspoons sugar
2 1/4 teaspoons salt
dash of pepper
dash of garlic
dash of cayenne pepper
1 Tablespoon dried sweet basil

Remove peels on tomatoes. The easiest way to do this is to put them a few at a time in boiling water for about one half minute. Then rinse them in cold water. Now remove the skin with a knife. The skin should almost fall off, but leave the tomato flesh whole.

Place peeled tomatoes in a large kettle or Dutch oven. Add remaining ingredients. Bring mixture to a boil. Reduce heat and cover. Simmer for about 10 minutes. Be sure to stir periodically to prevent scorching and sticking.

Spoon hot tomatoes into hot, quart or pint jars. Leave about 1 inch of head-space. Wipe the jar rims and adjust the lids. Process 10 pounds in a pressure cooker for about 20 minutes. Allow a natural cool down, then remove jars from canner to cool on racks. This makes about 3 quarts so double or triple the recipe for bigger batches.

Answer 2

Beef Stew 2 pounds stewing beef, well trimmed 1 pound potatoes, peeled and cut into medium chunks 1 large onion, chopped 4 carrots, peeled and chopped 1 can tomato soup, undiluted 1 can cream of mushroom soup, undiluted (or cream of anything you want really. I have tried many cream soups and they work quite well) 8 bay leaves 2 cups mushrooms, sliced (optional) 1½ cups frozen peas (optional) Preheat the oven to 250°. Add the raw beef and and all of the vegetables (except the mushrooms and peas) to a large stew pot. Add the undiluted soups and mix everything together well. Place the bay leaves on top of the mixture. The mixture will look quite dry at this point. Bake the stew with lid on for 5 hours. If you are using mushrooms and peas, add them at the beginning of the last hour. This amazing beef stew really does make its own just perfect gravy with no work on your part. Important! Remember to take out the bay leaves before serving, as dried bay leaves are not edible.

Answer 3

Stewed Tomatoes

2 pounds tomatoes, peeled, cut into pieces
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons sugar
1 tablespoon butter
1 tablespoon finely minced onion, optional
1 tablespoon finely minced green bell pepper, optional

Place tomatoes in a medium saucepan; cover tightly. Cook tomatoes over lowest heat for about 15 minutes, stirring occasionally.

Answer 4

Stewed Tomatoes

2 pounds tomatoes, peeled, cut into pieces
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons sugar
1 tsp butter
3 peices of dry white toast or bread cubes
cook tomatos on meduim heat about 30 minutes until reduced slightly.
cube toast or add bread cubes to absorb juice. enjoy!

Answer 5

Mmmm! Can I have the extra tomato juice leftover after stewing?! LOVE that stuff!

Answer 6

i love homegrown tomatoes and here's a web site you can go to
hope this helps

Answer 7

I will go along with the two recipes listed, except we leave out the bell pepper and instead of toasted bread, we have always thickened it with pieces torn up white bread. Yummy!

Answer 8

can I add red wine to the recipe without spoiling?

Answer 9

Looking for 'STEWED TOMATO' ?
Why don't you look it at the restaurant?
Or maybe in a book?
P/S : You can save money!!!

Answer 10

**gag** Sorry. I don't have one.