How do you make stewed or whole peeled tomatoes?

Question

I'm moving in with my fiance in a week and we are both vegitarian. I'm a decent cook, but we'll be living in UK and there's not many canned foods there, So I won't be able to buy a can of tomatoes to make pasta anymore (and pasta happens to be his favorite) so does anyone know how I can make them myself?

Answer 1

Buy fresh tomatoes. Boil a large pot of water, when boiling drop in tomatoes 5 at a time. When skins split on one, remove all from pot, let cool, skin them and use in any receipe you have.

Answer 2

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---(Ripest You Can Get Always)---

1.Cut The Top Green Bit out In A Conical Shape.
Score The Bottom Of The Tomato With A Pearing Knife Or Steak knife In a + shape.

2.Blanch In Very Hot Water For 1 Min then Into Cold Water For 2 Min. then The Skin Should Come Off Easily. (This Depends On The Ripeness Of The Tomato. It May Take Up To 4-5 Min.)

3.Put In A Pot And Bring To The Boil With Some Vegetable Stock And A Heaped Teaspoon Of Raw Sugar(For The Whole Pot) To Control The Acidity.
(A Little Tomato Paste Will Improve The Smothness of The Liquid and Cut Down On The Time Nedded For It To Simmer.)

4.Skim Any Excess Acid From The Top. (This Will Be The Orange Foam.)

5.Simmer For 2 Hours. Then Just Before Bottling, Turn To Boiling Again And Stir Once Between Every Jar Fill.

6.Have Another Pot Come To The Boil With Clean Water And A Min.1 Minute Before you Want To Scoop Out Your Tomatoes, Put The Clean Jar And Lid In the Rapidly Boiling Water.

7. Remove The Jar & Lid With Tongs (Rubber Gloves Are Also Highly Recomended For This !!!), And
Pour The Water Back Into The Pot And Qiuckly Put The Next Jar & Lid In, Submerging It.

8. Have A Scoop/Cup Ready And Scoop The Mix Into The jar leaving A Max. Of Only 1/4 Inch From The Rim And then Wipe The Rim and Glass Thread With Clean Cloth And Put Lid On Tightly.

9.After 2 Hours, The Top Of The Jar Should Have Caved In. (Become Concave.)

10.The Absolute Safest Way To Ensure A Good Seal Is to Leave Them For 1-6 weeks (Depending On The Climate) Before You Eat Them, (By That Time, Any That Aren't Sealed Properly Will Become Apparant (Bulging, Off Smell / colour/ mold etc.))

HOPE THIS HELPS.
(P.S. The Roma Tomato Is What Is Usually Used When You Buy the Can.).
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Answer 3

Canning Whole Peeled Tomatoes

Answer 4

Blanch them. Boil the tomatos till the skin wrinkles up. Run cold water over them. Just enough to handle the heat. The skin is real easy to remove now. Put whole tomatoes in canning jar with some of the boiling water. Apply lid.

Answer 5

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 6

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Alton Brown (Food Network) has a large preference for whole canned tomatoes. They are processed very minimally compared to stewed. I prefer the peeled whole tomatoes as well...

Answer 7

Use Roma tomatoes (if you can) and either steam in the microwave as the skin comes off really easily or steam on the cooktop.

Answer 8

Boil them the peels will come right off

Answer 9

You can broil them and take off the skin or boil them. Make sure to slice them soon though.