Stewed tomatoes are an effective way to make use of up summer season’s tomato bounty.
Contemporary from the backyard or farmer’s market, ripe tomatoes are simmered with celery, onions, inexperienced peppers, and a handful of fragrant herbs.
- This recipe makes a thick and savory sauce with contemporary tomatoes.
- It may be used to substitute canned stewed tomatoes.
- You’ll want solely a handful of substances, and it’s simple to double and freeze for the autumn and winter months.
Substances for Stewed Tomatoes
Tomatoes: Whereas any tomatoes will be stewed, we favor Roma and Plum tomatoes as a result of they’ve fewer seeds and extra flesh.
Veggies: Celery, bell pepper, and onion add sweetness to steadiness the acidic taste of the tomatoes. They’re non-compulsory however most popular.
Variations
Garlic and basil, oregano, rosemary, thyme, and even a bit of cayenne peppers will all add depth of taste to stewed tomatoes. Because the tomato combination simmers the flavors will meld collectively.
How one can Make Stewed Tomatoes
- Peel the tomatoes (recipe under) and lower into chunks.
- Saute celery, bell pepper, and onion in oil till tender. Add diced tomatoes and the remaining substances.
- Cowl and simmer stewed tomatoes on low till tender. Season as desired.
Methods to Use Stewed Tomatoes
Flip extraordinary pasta dishes, meat sauce, and casseroles into flavorful masterpieces. Make a wealthy and savory meat sauce utilizing floor beef and serve over pasta, or make marinara for tacky hen parmesan, or use stewed tomatoes as a tomato sauce base for a hearty chili or soup.
Storing Stewed Tomatoes
Retailer stewed tomatoes in an hermetic container within the fridge for as much as 4 days and freeze parts in zippered luggage for as much as two months. Reheat from contemporary or frozen on low warmth on the stovetop.
Extra Tomato Recipes
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Stewed Tomatoes
Home made stewed tomatoes make for a wealthy and savory sauce.
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Put together a big bowl of ice water. Convey a medium saucepan of water to a boil. Minimize a small ‘X’ within the backside of the tomatoes and drop them into the boiling water, let prepare dinner 30 seconds. With a slotted spoon, switch the tomatoes to the ice water to chill.
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As soon as cool, peel the skins off the tomatoes and discard. Core the tomatoes and lower into chunks.
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In a medium saucepan, warmth the olive oil over medium warmth. Add the celery, bell pepper, onion, and garlic. Prepare dinner for 3 minutes or till the onion is tender. Add the tomatoes, basil, salt, and sugar.
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Cowl and cut back the warmth to low. Let the tomatoes stew till tender, stirring sometimes, about 35 minutes.
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Style and season with further salt if desired.
Leftovers will preserve within the fridge for 4 days, and within the freezer for two months.
Energy: 61 | Carbohydrates: 7g | Protein: 1g | Fats: 4g | Saturated Fats: 1g | Polyunsaturated Fats: 0.5g | Monounsaturated Fats: 3g | Sodium: 160mg | Potassium: 330mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 24mg | Calcium: 21mg | Iron: 0.5mg
Vitamin data offered is an estimate and can range primarily based on cooking strategies and types of substances used.
Course Sauce
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