Stewed Tomatoes

While we were in the States last year, I saw an idea on Pinterest for making your own cookbook using those old spiral bound cookbooks. You know the ones: the church fundraiser, women’s group, or garden society cookbooks filled with everything from beef gelatin to ambrosia salad. Remember those? Anyway, every time I was in an old bookstore or antique shop I looked around for one of these cookbooks with some nice drawings and headings. I found several and brought them back to West Africa with me for a rainy day when I needed a project.

So the other day when I was wanting to make my salsa and chips obsessed husband some salsa (recipe coming!) I found myself in a pinch. I needed stewed tomatoes. You can’t just run out and buy those where I am. For some reason instead of consulting my best friend Google, I pulled out one of these old cookbooks I bought. And voila! Stewed tomatoes that turned out to be delicious, quick and easy! Maybe I won’t be remaking this book after all!

The first time I made these, I left the skins on the tomatoes, but I didn’t like the pieces of skin that ended up mixed in the sauce. So the second time, I peeled the tomatoes and it was much better. These stewed tomatoes freeze beautifully, make a great pizza sauce or pasta sauce, and can well. No more searching for the perfect pizza sauce or pasta sauce for me! This is my go to recipe!!

Stewed Tomatoes
B gives these 5 out of 5 carrots!

stewed tomatoes

Every good recipe should start with onion and garlic!

2 T butter or margarine
1 medium chopped onion
2 garlic cloves, minced or pressed
8 medium size tomatoes (not Roma), with skins removed**
2 t sugar
1 t oregano
1 t basil
1 t thyme
Salt and pepper to taste

Add butter to large skillet and melt over medium heat. Sauté onion and garlic in butter 2-3 minutes. Add the rest of the ingredients and simmer about 20 minutes, until tomatoes have cooked down and most of the liquid has evaporated. Taste and adjust seasonings to your preference. Enjoy your stewed tomatoes!

** The easiest way to remove the skins from the tomatoes is to basically blanch them. Boil some water on the stove. In a bowl add water and ice. Once the water is boiling, drop in the tomatoes and boil for 30 seconds. After 30 seconds, transfer the tomatoes to ice water and begin gently removing the skins. The skins should sort of slid/peel off without removing much tomato flesh. If it seems stubborn, add to boiling water again for 10 more seconds and back to ice water. This works best in small batches. I did two tomatoes at a time 🙂

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