Stewed Tomatoes

For all of us that that garden, tomatoes are a staple. At the height of the season tomatoes will pile up. It is at this time you need to come up with new ideas. All quality excess tomatoes should be stewed and either frozen or canned for future use. Stewed tomatoes are important ingredients in many dishes.

Ingredients

10 tomatoes (plum or roma varieties are best since they have fewer seeds)
2 teaspoons salt
1/2 teaspoon sugar
1 teaspoon dried parsley

Directions

Bring a large pot of water to boil, plunge tomatoes in for 30 seconds. You should see the skins starting to separate from the meat. Remove the tomatoes with a slotted spoon or spider, plunge immediately in a pot of ice to stop the cooking.

Once cool, peel the tomatoes. Discard the skins. Dice the tomatoes up to desired size.

At this point you can cook your stewed tomatoes and eat, add other vegetables like bell peppers and cook until tender and then eat. Or you can package and freeze or can them using a hot water bath.

Look at other tomato recipes https://traderscreek.com/recipes/recipe-index/