Homemade Stewed Tomatoes
"Why not just buy a can of stewed tomatoes? Because these are killer!"
Serves Depends on size of jars used. | Prep Time 30 min | Cook Time 30 minWhy I Love This Recipe
Cathy Montagliani put this recipe in our elementary school cookbook years ago and it is the best! These jars of delicious stewed tomatoes will knock your socks off! They are that good! I am always so disappointed when they are all used up, but it's easy to make another batch. Great in spaghetti or chili or other tomato based sauces.
Ingredients You'll Need
1 part tomatoes
1/4 part green peppers
1/4 part onions
For every 6 tomatoes:
1/4 cup brown sugar
1 1/2 tsp course salt
1 1/2 tsp Keen’s dry mustard1/2
Directions
Put tomatoes into boiling water for 1 1/2 minutes to loosen skin. Dip into cold water to enable handling. Remove peels when cool.
Chop all veggies to desired chunkiness.
Cook until tender. The amount of time necessary will depend on the size of your batch.
Add remaining ingredients, then bring to a boil for 5-10 minutes.
Remembering to stir, don't let stick.
Scoop into hot sterilized pint or quart jars, your choice.
Process for 15 minutes in boiling water bath.
Easy & delicious!
