Stewed Tomatoes

Name: Stewed Tomatoes
Yield: 3 quarts
Ingredients: 5 pounds ripe plum tomatoes; 2 pounds ripe large tomatoes, any variety; ¼ cup extra virgin olive oil; 2 cups medium diced onion; 1 ½ cups medium diced celery; 3 cups medium diced bell pepper (green or red or a combination is fine); 1 large jalapeño, seeded and stemmed and diced fine; ¼ cup fresh parsley, chopped; ¼ cup fresh basil, chopped; 2 tablespoons fresh mint, chopped; 1 ½ tablespoons sugar; 1 ½ tablespoons salt; ½ teaspoon red pepper flakes

Stewed Tomatoes was pinched from <a href="http://www.afamilyfeast.com/stewed-tomatoes/" target="_blank">www.afamilyfeast.com.</a>

"A Few Notes:Once the tomatoes are peeled and seeded, the yield will be 2 quarts (64 ounces) including liquid.The hardest part of this recipe is preparing the tomatoes. Once they are done and the vegetables chopped, the cooking process is only 20 minutes. When this recipe is finished and cooled, it freezes very well in zip lock bags with all the air squeezed out. Depending on the type of plum tomatoes you have, some have few seeds and the skin is not that tough so if you wanted, you could just cut them into thick slices and leave the seeds and skin on. The larger tomatoes however do need to be skinned and seeded.Finally, this recipe can easily be cut in half or doubled depending on how many tomatoes you have. We list the total volume of the cleaned tomatoes in the event you wanted to make this using canned whole tomatoes in place of fresh. Cooking times would remain the same...."

INGREDIENTS

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5 pounds ripe plum tomatoes

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2 pounds ripe large tomatoes, any variety

•

¼ cup extra virgin olive oil

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2 cups medium diced onion

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1 ½ cups medium diced celery

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3 cups medium diced bell pepper (green or red or a combination is fine)

•

1 large jalapeño, seeded and stemmed and diced fine

•

¼ cup fresh parsley, chopped

•

¼ cup fresh basil, chopped

•

2 tablespoons fresh mint, chopped

•

1 ½ tablespoons sugar

•

1 ½ tablespoons salt

•

½ teaspoon red pepper flakes

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