Veggies

Stewed Tomatoes

I love a good tomato.  Maybe it’s one of the reasons I like Summer months so much.. that’s when we can get the best tomatoes!

I miss them on these long winter days, so I’m whipping up a batch of Stewed Tomatoes.  Stewing the tomatoes brings out the deeper flavors and I like to combine them with green bell peppers and celery for some freshness

I’m using 1 1/2 pounds of Roma tomatoes

We’ll need to remove the skins so we’re going to blanch them in boiling water

Fill a large stockpot half way with cold water that you’ve salted and bring to a boil

To prep the tomatoes, slice an X on each side.  This make the peeling process easy

Get an ice bath ready for when the blanched tomatoes come out of the boiling water

Drop the tomatoes into the boiling water for no more than 60 seconds.  Immediately remove from the pot and plunge into the ice bath

The skins will easily peel off.  I like to take the cores out as well with a paring knife

Chop up 1/2 cup each of an onion, green pepper and celery stalk

Rough chop the peeled tomatoes and add to a stock pot drizzled with olive oil

Add in 1 teaspoon each of kosher salt, basil, oregano and parsley

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Cook over medium heat for 30-40 minutes until the tomatoes break down

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 Enjoy!

Simply Sundays ~ Stewed Tomatoes

  • Servings: 4-6
  • Time: 10 prep, 30-40 minutes cook
  • Difficulty: Easy
  • Print

Ingredients

1 1/2 pounds of Roma tomatoes

1/2 cup each of an onion, green pepper and celery stalk

1 teaspoon each of kosher salt, basil, oregano and parsley

Drizzle of olive oil

Directions

Assemble 1 1/2 pounds of Roma tomatoes

Fill a large stockpot half way with cold water, salt and bring to a boil

To prep the tomatoes, slice an X on each side.  This make the peeling process easy

Get an ice bath ready for when the blanched tomatoes come out of the boiling water

Drop the tomatoes into the boiling water for no more than 60 seconds.  Immediately remove from the pot and plunge into the ice bath

The skins will easily peel off.  I like to take the cores out as well with a paring knife

Chop up 1/2 cup each of an onion, green pepper and celery stalk; rough chop the peeled tomatoes and add to a stock pot drizzled with olive oil

Add in 1 teaspoon each of kosher salt, basil, oregano and parsley; cook over medium heat for 30-40 minutes until the tomatoes break down

Tools used to make this recipe
Farberware Paring Knife and Cutting Board Set

Farberware Classic Stainless Steel 6-Quart Covered Stockpot

 © Simply Sundays 2017
All rights reserved

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