Delicious stewed tomatoes, perfect for year-round meals.

This stewed tomatoes recipe is a fantastic way to preserve the bounty of summer’s harvest, turning ripe, juicy tomatoes into a flavorful staple for your kitchen. By simmering fresh tomatoes with aromatic vegetables and herbs, you capture their vibrant flavors and nutrients. The process not only reduces waste but also allows you to enjoy the taste of summer throughout the year. Freezing the stewed tomatoes in convenient 2-cup portions ensures you have the perfect amount ready for soups, sauces, or casseroles. It’s a rewarding way to celebrate your gardening efforts and savor the fruits of your labor all winter long

Ingredients

• 6 cups fresh ripe tomatoes (about 2-3 pounds), peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper (any color), chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil (or 2 teaspoons fresh basil, chopped)
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1 tablespoon sugar (optional, to balance acidity)

Directions

1. Prepare the Tomatoes
   • To easily peel the tomatoes, score the bottoms with an “X,” then blanch them in boiling water for 30 seconds. Transfer to an ice bath, and the skins will slip off easily. Chop the peeled tomatoes.
2. Cook the Vegetables
   • In a large pot, heat olive oil over medium heat. Add chopped onion and bell pepper, and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.
3. Combine Ingredients
   • Add the chopped tomatoes, salt, black pepper, basil, oregano, and sugar (if using) to the pot. Stir well to combine.
4. Simmer
   • Bring the mixture to a simmer and cook for 30-45 minutes, stirring occasionally, until the tomatoes are soft and the mixture thickens.
5. Taste and Adjust
   • Taste and adjust seasoning as needed. If you prefer a thicker consistency, simmer longer.

Freezing Instructions

1. Cool the Stewed Tomatoes
   • Allow the stewed tomatoes to cool to room temperature.
2. Portioning
   • Divide the cooled mixture into freezer-safe containers or resealable freezer bags. Leave some space at the top for expansion. By portioning in 2-cup servings, you’ll have a convenient amount for most cooking needs.
3. Label and Freeze
   • Label the containers with the date and contents. Freeze for up to 6 months.
4. Thawing
   • To use, thaw the stewed tomatoes in the refrigerator overnight or place the sealed bag in cold water until thawed. Reheat on the stove or in the microwave.