Best Stewed Tomatoes Recipe
When it comes to tomatoes, homemade beats store-bought every single time. Stewed Tomatoes can be the base of a DIY salsa and are a hearty and wholesome addition to chili or shakshuka.
Servings: 6 cups
Equipment
Ingredients
- 4 pounds tomatoes any variety
- 3 tablespoons olive oil
- 1 cup diced onions
- 1 cup diced green bell pepper
- 2 tablespoons chopped parsley
- 3 tablespoons chopped basil
- 2 teaspoons sugar or to taste
- 2 teaspoons salt or to taste
Instructions
- Add water to a large pot. Bring it to a boil.
- Carefully drop a few tomatoes into the boiling water. After 30-45 seconds, remove them from the boiling water and drop them to the ice bath. Repeat until you cooked all the tomatoes.
- Peel the tomatoes and discard the skin. (You can also save the skin and make tomato paste.)
- Cut the tomatoes into small pieces. (You can also remove the seeds if you prefer.)
- In a separate large pot over medium-high heat, add olive oil. Once hot, add onions, bell peppers, parsley, and basil, sugar, and salt. Sauté for about 10 minutes or until the vegetables have softened.
- Add tomatoes, and simmer the mixture for about 20 minutes. Taste and add more sugar or salt if necessary. Serve and enjoy!
Notes
- Let the mixture cool to room temperature, and add it to air-tight container. It can last for 4 days in the fridge or 6 months in the freezer.