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
Cook over medium heat for 30-40 minutes until the tomatoes break down
Enjoy!
Simply Sundays ~ Stewed Tomatoes
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
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