Hi everyone, I hope you all are having a great day. Today I am showing you how to make homemade stewed tomatoes. They are better for you and you can control what is in them and what isnt. It takes about two and half hours to devote to them from start to finish. The end result is so worth it, they are sweet and flavorful. No added sodium or sugars unless you add it in yourself. With the prices of everything at the grocery store these days who wouldnt want to try to make some of these things at home? Its a great way to have your kids in the kitchen with you too.
Now I used fresh tomatoes from our garden, as you can see above I have a video of a tour of our garden that my husband did a couple of months back. We have tomatoes and zucchini growing like crazy along with cucumbers and many other things. So take a look at the video and then come check out this recipe for stewed tomatoes homegrown!
15-20 Roma and beef steak tomatoes
1-2 tablespoons of extra virgin olive oil , you want just enough to coat the bottom of a large skillet.
4 fresh basil leaves or you can use dry about a teaspoon
1 large onion finely diced
2 stalks of celery finely diced
1 teaspoon of minced garlic
1 teaspoon of Italian seasoning
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of balsamic vinegar
1-2 handfuls of cherry tomatoes
2 cups of water
Warm up a large skillet that has extra virgin olive oil in it. Add your diced onions, celery, basil and minced garlic. You will want the pan on medium heat. While the diced veggies are softening, you want to quarter all your tomatoes and add them to the softened veggies. You will have a lot of things in your skillet and it will look like its over crowded dont worry because the tomatoes will cook down. FYI do not seed or peel the tomatoes, you will need the juices from the tomatoes to give you that stewed texture and you will need the flavor from the peels to give it a rich concentrated flavor. As the tomatoes start to soften they will give off their juices, now is a good time to add the cherry tomatoes. Let them reduce once and add about 2 cups of water to them. This should be about halfway through the cooking process. If you become impatient to let the cherry tomatoes pop on their own, go ahead and mash them for a fork so they give off their sweet juices. When the tomatoes look like they have more sauce than water, add in your balsamic vinegar. Let the stewed tomatoes cool and then add them to a jar and you can keep them in the fridge or if you are into canning you can do that too. I am using them for chili for dinner tonight. This recipe was husband tested and approved lol. I hope you enjoy this and I hope you find it as valuable as I do. Live, laugh and love all !