I have more than just a recipe for stewed tomatoes, check out these more recipes at the end of the page.
This recipe for stewed tomatoes is so easy to make and the taste is
fresh and outstanding.
HOW TO MAKE STEWED TOMATOES
1 TBS butter
1 tsp salt
freshly ground black pepper
1 tsp white sugar
Pour boiling water over tomatoes to remove the skin. Cut into pieces and add the butter, salt, pepper and sugar; slowly simmer for 30 minutes.
NOTE: If you want the tomatoes thicker for a recipe, just add 1 tablespoon of cornstarch with a little water to make a paste, OR 1/2 cup breadcrumbs.
This is a really simple way to get fresh tomatoes into your dish. If you want to add garlic or onion powder now, feel free to do so.
Makes wonderful chili and goulash.
HOMEMADE TOMATO PASTE
Plum tomatoes are the best for this old-fashioned recipe; less juice. If you do not have a food dehydrator, this process takes 10-18 hours in the oven.
Place tomatoes in a heavy kettle or stock pot and crush to bring out the juice. Cook until very soft; approximately 1 hour, and then puree in the blender. Return to the stove and cook over very low heat; stirring often. Simmer until it is reduced in half; approximately 2-4 hours.
PREHEAT oven to 145 degrees and spray a cookie sheet with vegetable oil.
Spread the paste out on baking sheets and if you have a dehydrator, use that. Otherwise dry in the oven for 2 hours with the door ajar. Turn the temperature down to 120 degrees and dry another 2 hours. Now increase to 140 degrees.
Dry the tomatoes for another 6 hours (it may take from 10 hours to 18 hours). Roll dried paste into 1 inch balls and let dry at room temperature for another day. Store in airtight jars.
NOTE: You may add herbs such as basil, oregano, garlic
and parsley if you wish. You can also dry the paste in the direct sun
for 2 days. Cover with cheesecloth to keep bugs away.