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October 1998 Issue
Saving Nature's Best
by Ronda L. Halpin
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Stewed Tomatoes

This versatile recipe includes some garden favorites like tomatoes, onions, celery and green peppers. Use it as a base for tomato and chili soups, include it as a burst of tomato flavor in your homemade sauces, or puree it in a blender for your own homemade version of V8!
  • 4 quarts tomatoes, washed and quartered
  • 1/2 cup onion, chopped
  • 1 cup celery, chopped
  • 1/4 cup green pepper, chopped
  • 1 tablespoon sugar
  • 2 teaspoons salt
Wash, rinse and drain vegetables. Puree tomatoes and run through strainer; remove seeds. Chop and measure other vegetables. Mix all ingredients, cover and cook 10 minutes. Stir occasionally to prevent sticking. Taste and add more salt if needed. Process pints 15 minutes; quarts 20 minutes at 10 pounds pressure (or boiling).
  • Yields: about 4 quarts
  • Preparation Time: 2 hours
 
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