Today, my mom and I made homemade stewed tomatoes. We made a huge batch. If you want to make some stewed tomatoes, but don't need as much as our recipe calls for, use math. Math is your friend! Divide our recipe by two or three. Cooking is one of those things that does not have to be exact, play around with the ingredients and amounts.
You will need:
18 cups diced tomatoes
3 green peppers diced
3 Vidalia onions diced
3 cloves of garlic
3 Tbs. of basil
6 Tbs. of extra virgin olive oil
1/4 cup packed light brown sugar
1 1/2 tsp. salt
Fresh Garden Tomatoes
First, we dropped the tomatoes whole into boiling water for 30 seconds, then we plunged them into cold water to cool and peeled them. We diced the tomatoes, which made 18 cups! We used a twenty quart pot for this recipe.
They looked so delicious, we had to snitch a few.
Next, we diced three green peppers and three onions.
Lighting candles did not stop the tears.
Then, we minced three garlic cloves and three Tbs. of fresh from the garden basil.
To keep away the vampires...
Saute the peppers, onions, and garlic in the extra virgin olive oil for about 10 minutes on medium high.
Stir in the tomatoes, sugar, salt, and basil until well mixed.
Reduce the heat to medium low, cover, and let simmer for 30 minutes to blend the flavor.
Cool completely, then freeze.
Time to eat!
We decided to have the stewed tomatoes with bow tie pasta and mild Italian sausage topped with Paremesan cheese for dinner.