Homemade Stewed Tomatoes

I’m just planning to prep tomatoes for other uses, so this instruction worked perfectly for me (though it apparently shares a name with an actual dish recipe too).

Thanks for the basic recipe. I ate this growing up. But I add butter, sugar and flour and milk. It didn’t turn out as thick as I like, but I cooked the tomatoes with the lid on! We called it “tomato bread”.

I’m almost a senior citizen and this is the first time I stewed my own tomatoes! I’m so pleased. And it was so easy. I resisted the temptation to add anything else so that I can make any recipe with my “plain” tomatoes. The price of canned tomatoes that I’ve used for years has doubled. Now I’ve no need to buy canned again. But my gardening days are behind me, today at Walmart they had loads of tomatoes on the discount rack so I bought them all, as I am want to do these days with the prices rising. Thanks!

Quick and easy.

This is a quick simple recipe for all those garden tomatoes that might be going bad. In just minutes I had canned tomatoes package in jar cans headed for the freezer. A must try.

Actually I can’t see how anyone can add sugar to this recipe, cause this was so so sweet! Maybe my tomatoes are sweeter than most?!? Anyway, this recipe is fast, easy to understand and easy to follow. I appreciate how this was all put together.

I use this recipe as a “base” for any recipe that calls for “stewed tomatoes” ! So much better than canned tomatoes and I know where the tomatoes came from: my fully organic non-gmo garden!!!!! I know the full ingredients and it makes truly the best tasting recipes, salsa & all amazingly fresh. I mix all my tomatoes together, Dad’s sunset, Roma, Beef steak, Creole, Raspberry Layanna, ect. Yes it is worth the extra time to know what is going into my family.

Exactly the recipe I was looking for—uncomplicated and great tasting. The only change I made was to reduce the amount salt.

Very easy and good. I add a few chopped onions and some spice, that’s all.

This worked well for a recipe that called for stewed tomatoes. I didn’t have a can in the pantry and wondered if I could make them myself with some garden tomatoes. Voila! It was easy and filled the bill! Tasty too, without the tin can taste.

This is a good basic recipe works for a starter. And oh yeah, don’t put sugar in them if you want ketchup buy ketchup. Tomatoes are a citrus fruit tha doest need sugar to be great.

I had a huge box of tomatoes to process. I followed the recipe, adjusting times 5. I should have read the hints for easier peeling and added sugar as suggested but I didn’t. Mine looked just like the original photo. I put the tomatoes into quart freezer bags and got 6 quarts which I froze. I think this will work well in most recipes.

This is exactly what I was looking for – tomatoes as they would from a can! All the other ingredients I would add myself when making spaghetti, chilli, or any other recipe requiring stewed tomatoes I wanted to make use of an excess of tomatoes growing in my garden!

This recipe is perfect! I used all winter last year and I’m ready to make another batch! Thank you!

This is a useless recipe; is NOT even a recipe; it’s boiled tomatoes; I’m sure this person has a 5 star recipe on here for boiled water also.

I am a 70 year old male home cook and I learned how to make stewed tomatoes as well as how to make canned tomatoes from my Mother when I was eleven years old . This recipe leans more toward canned tomatoes, however, had the author addressed this as PLAIN STEWED TOMATOES, she would not have received some of the comments I have read. So, that is why I gave it an “OK”. You can add anything you want to this recipe to make it your own.

I was looking for a homemade equivalent to canned tomatoes, and this was perfect! I did add a little dried oregano and basil, but I didn’t think it needed any sugar, as some reviewers suggested. I skipped the step about removing the skins and just chopped my tomatoes up, skin and all. I froze it in can-sized quantities to use in recipes and will definitely be making this again. Delicious, and the skins weren’t a problem in the finished product.

I’d double the meat, use some home made stew tomatos, and put ground thyme instead of dried, and put chili powder in place if the basil when i discover i was out of basil and it still turn out to rave reveiws from my family. I add a pinch more of the chili power and thyme the recipe called for

It came out perfectly with a few changes that other reviewers recommended. I added 1tsp of dried basil and then 1 TBSP of sugar.

This worked well for me since I was just trying to figure out how to use up a bunch of end-of-season tomatoes. I did add onion, celery and celery leaves to this and chopped my tomatoes a bit smaller. Used this in several recipes from this site and they worked perfectly in those recipes every time! Will use again for season batches of tomatoes!!

I did not like the tomatoes prepared per this recipe. Learning from another recipe online, I added 2 Tblsp butter, 1 medium onion thinly sliced, 3/4 cup chopped celery, scant 1/2 cup chopped green bell pepper, 2 tsp sugar, 1 bay leaf. Salt level was fine. I simmered in the crockpot on low for 8 hours. The butter smoothed out the acidic tomatoes. Original recipe gets 2 stars, and with changes above it gets 5 stars. (Prior to preparing the original recipe, I had quick peeled the tomatoes and deseeded them).