Italian Stewed Tomatoes

    Italian Stewed Tomatoes

    (65)
    20min


    59 people made this

    About this recipe: Tomatoes stewed with celery, onion, green pepper and Italian basil.

    Ingredients
    Serves: 9 

    • 24 large tomatoes - peeled, seeded and chopped
    • 1 cup chopped celery
    • 1/2 cup chopped yellow onion
    • 1/4 cup chopped green capsicum
    • 2 teaspoons dried Italian basil
    • 1 tablespoon caster sugar

    Directions
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large saucepan over medium heat, combine tomatoes, celery, onion, capsicum, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.
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    Reviews and ratings
    Global ratings:
    (65)

    Reviews in English (48)

    by
    240

    I made some of this recipe and canned it, very tasty. A tip I learned is to chop up the tomatoes and let them sit in a colander or big pot overnight or at least a few hours. The juice will seperate from the toms. The juice will then seperte like fat from stock. The top will be a bright red tomato sauce, the bottom is tomato water. Use the top sauce to cook the toms and discard the water or use it to cook rice, add to soup, make bread. It will last in the firidge for several days. The toms will cook down and thicken in half the time and less chance of scorching the pot  -  02 Oct 2011  (Review from Allrecipes US | Canada)

    by
    179

    Good recipe, especially since I have tomatoes coming out of ears! I did not peel the tomatoes (that is where a lot of the nutrients are!) I canned them, processed them and will now have fresh tasting stewed tomaotes throughout the winter.  -  11 Aug 2003  (Review from Allrecipes US | Canada)

    by
    117

    I made a half recipe of these and used them in the "Best Marinara Sauce Yet" (from this site). Very Yummy! UPDATE: I canned this recipe (the whole recipe, not half) in 500mL (16oz) jars and yielded 6 cans. I filled the jars with the tomatoes and veggies first, then topped it up with the liquid until the volume was level with the bottom thread of the jar. I processed them in a boiling water bath for 1 hour. When I opened my first can about 6 weeks later it was EVEN BETTER than when I made it fresh. The flavour was incredible! So I'm changing my review from 4 stars to 5 stars and I highly reccommend that you can this recipe!  -  07 Oct 2008  (Review from Allrecipes US | Canada)

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