Recipes & Cooking Recipes by Ingredient Vegetable Recipes The Best Stewed Tomatoes Recipe—A Step-by-Step Guide 4.2 (5) Add your rating & review Can or freeze garden-fresh tomatoes to enjoy summer's bounty all year long. By Katie Rosenhouse Updated on August 5, 2024 Recipe tested by Colleen Weeden Recipe tested by Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn more about the Better Homes & Gardens Test Kitchen Save Rate PRINT Share Prep Time: 1 hr Cook Time: 30 mins Total Time: 1 hr 30 mins Servings: 24 Yield: 3 quarts or 7 pints Jump to Nutrition Facts Jump to recipe Have a big haul of tomatoes from your summer garden? This canned tomato recipe requires eight pounds of fruit, making it an easy way to put them to good use while they're in peak season. You can also conveniently store a jar or two for the months to come! This stewed tomatoes recipe makes a perfect base for soups, like minestrone, and even different kinds of Italian pasta sauces. If you’re feeling adventurous, you may be able to spice it up and use it as a complement for Indian or Mexican dishes. The process of stewing and canning isn’t really complex, but it is time-consuming. You'll also need to follow the proper steps to make sure your tomatoes will last once canned. If canning just isn't in the cards for this batch, don't worry. Right after you’re done, your delicious stewed tomatoes can also be frozen for up to 10 months. Pull them out as needed, and you can enjoy the summer’s best year-round! Andy Lyons What Are Stewed Tomatoes? Stewed tomatoes are tomatoes that have been cooked (typically with additional aromatics and seasonings) and canned or jarred. Often made with tomatoes, onions, celery, peppers, herbs, and salt and pepper, the mixture is cooked until tender for a concentrated tomato flavor. Wondering how best to use stewed tomatoes? They make a delicious base for soups, stews, sauces, casseroles, and more. Tips for the Best Stewed Tomatoes For the best stewed tomatoes, keep these tips in mind: Choose the best tomatoes: Choose firm, ripe tomatoes for the best flavor and hearty texture that won't become mushy after cooking.Peel the tomatoes: Take the time to blanch and peel the tomatoes for the best texture.Balance the flavors: Add sugar to taste based on the natural flavor of the tomatoes. This will help balance their acidity.Cook gently: Simmer (don't boil) for a deep, concentrated flavor and chunky texture.Avoid overcooking: Avoid overcooking and losing out on the hearty texture of the tomatoes.Sterilize: Sterilize the jars properly before canning to avoid contamination.Seal: Process the jars as directed for safe, long storage. How to Peel Tomatoes If you've never peeled a tomato, you'll be surprised at how easy it is. Simply bring a large pot of water to a boil, and prepare a large bowl of ice water. Use a small paring knife to cut a shallow "X" in the bottom of each tomato. Blanch the tomatoes in the boiling water, a few at a time, for about 15 to 20 seconds or until the skin begins to peel away from the "X". Use a slotted spoon to transfer the tomatoes to the ice bath. Repeat with remaining tomatoes. Transfer to a cutting board and use the same paring knife to gently pull the skin away from each tomato. That's it! You're ready to chop and use as desired. How to Can Tomatoes the Right Way in Just 5 Steps Cook Mode (Keep screen awake) Ingredients 8 lb. ripe firm tomatoes 1 cup chopped celery ½ cup chopped onion ½ cup chopped green sweet (bell) pepper 2 tsp. granulated sugar 2 tsp. kosher salt Directions BHG / Cara Cormack Wash tomatoes. Remove peels, stem ends, and cores. Chop tomatoes. Measure 17 cups. BHG / Cara Cormack Place in an 8- to 10-quart Dutch oven or kettle. Add celery, onion, green pepper, sugar, and salt to the kettle. Bring to boiling. Reduce heat. Cover and simmer for 10 minutes, stirring frequently to prevent sticking. BHG / Cara Cormack Ladle hot stewed tomatoes into hot, clean quart or pint canning jars, leaving 1-inch headspace. Wipe jar rims; adjust lids. Process in a pressure canner at 10 pounds pressure for 20 minutes for quarts or 15 minutes for pints. Allow pressure to come down naturally. Remove jars from canner; cool on racks. Test Kitchen Tip: Beef or plum tomatoes work best given their texture, however, you can also use Rosada cherry tomatoes if you're looking to add some extra sweetness to your dishes. How to Make Freezer Stewed Tomatoes First, cool the stewed tomatoes by setting the kettle into a sink of ice water. Ladle tomatoes into wide-top freezer containers, leaving 1/2-inch headspace. Seal, label, and freeze for up to 10 months. How to Freeze Tomatoes So You Can Enjoy Your Summer Crop All Year How to Store Stewed Tomatoes When storing your stewed tomatoes, be sure to check the jars 24 hours after processing to make sure they're properly sealed. At that point, you can store in a cool, dark place for up to one year. Store opened jars in the refrigerator for up five days. If you're looking for a quick alternative, you can skip the canning process completely, and freeze your stewed tomatoes in a freezer-safe zip-top bag or airtight container for up to 10 months. Pull them out or thaw in the refrigerator overnight when needed, and you'll be ready to incorporate your stewed tomatoes into any dish you choose. Stewed Tomato Recipe Variations To add additional flavor to these stewed tomatoes, consider any of these additions: Aromatics: Add minced garlic or other types of peppers for additional depth, or swap the onion for shallots for a more mild oniony flavor.Herbs: Add fresh or dried basil, oregano, thyme, or rosemary to the mix.Pepper: Add a little heat with red pepper flakes, freshly cracked black pepper, or a cracked peppercorn blend.Acidity: Add a splash of balsamic vinegar, red wine vinegar, apple cider vinegar, or lemon juice for additional acidity to brighten the mixture after cooking. Frequently Asked Questions Do you have to peel tomatoes for stewed tomatoes? Peeling tomatoes for stewed tomatoes is key for the best texture, although you can skip it, if preferred. What's the difference between canned tomatoes and stewed tomatoes? Canned tomatoes are typically whole or diced, in their natural juices, and with a neutral flavor. Stewed tomatoes have been cooked with additional seasonings for a more complex flavor profile. Do you have to can stewed tomatoes? If you prefer not to go through the canning process, you can store stewed tomatoes in a clean jar in the refrigerator for up to one week, or frozen in freezer-safe zip-top bags for up to 10 months. Rate It Print Nutrition Facts (per serving) 37 Calories 8g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 37 % Daily Value * Sodium 198mg 9% Total Carbohydrate 8g 3% Protein 1g 2% Vitamin C 30.1mg 33% Iron 0.7mg 4% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.