How to Make Stewed Tomatoes

Summer is officially over and it’s time to store the bounty that is delicious, red, tomatoes. Canning is a great idea, but an even easier option is freezing them. Stewing tomatoes and then freezing them is a great way to preserve that sweet summer flavor!

How to Stew Tomatoes

1. Start with tomatoes and water
2. Boil until the tomatoes are soft
3. Let them cool
4. Peel them
5. Drain them
6. Store them

Stew them first, peel them, and the freeze them to be able to add the to soups and sauces all year long.

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Stew Tomatoes

Prep Time5 minutes mins

Active Time30 minutes mins

Cuisine: American, Italian, Mediterranean

Keyword: Summer

Yield: 6 Quart Sized Bags

Equipment

• Dutch Oven
• linen dish towel

Materials

• Water
• 20-30 Tomatoes

Instructions

• Rinse the tomatoes and place them in a large Dutch oven or large pot.
  
• Add water to cover the tomatoes.
  
• Bring the water to a boil and boil the tomatoes for 20 minutes or until soft.
• Once the tomatoes are soft, drain them, and let them cool.
  
• Once cool, remove the skin and any cores you see.
  
• Place the tomatoes in a linen towels and wring out the excess water.
  
• Remove as many cores as possible and divide into storage bags to be used later. You want them in separate bags so you can just empty one small bag into a soup or sauce without thawing it all.