This Stewed Tomatoes Recipe makes a delicious side dish for any meal.
This recipe is a time-honored tradition for preserving lovely ripe garden tomatoes, and it’s also great for canning. For more information about how to can tomatoes, see Learn to Can for Homegrown Flavor.
8 medium ripe tomatoes
1 tbsp olive or safflower oil
1 to 2 tbsp brown sugar
1/4 tsp dried thyme
1/2 tsp sea salt
Freshly ground black pepper, to taste
For serving (optional):
1 small onion, diced
8 to 10 mushrooms, sliced
fresh rosemary sprig
To freeze: Dip tomatoes a few at a time in boiling water for 30 to 60 seconds. Then quickly dip them in cold water and peel. Cut the peeled tomatoes into quarters and lightly squeeze the chunks to remove most of the seeds. Heat oil in a saucepan over medium heat. Add tomatoes, brown sugar, thyme, and salt and pepper. Simmer for 10 minutes or until the juice has reduced about one-third. Cool to room temperature and freeze in a zippered freezer bag.
To serve: Sauté the onion and mushrooms with a little butter, over medium heat, until the onions are translucent (about 15 minutes). Add the thawed stewed tomatoes plus a pinch of fresh rosemary, heat and serve. Yields 1 pint.
Rosalind Creasy has written many cookbooks, and you don’t have to look hard to find garden tomatoes featured in any of them! Her newest book is called Recipes from the Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping.
Read more about preserving garden tomatoes: How to Dry and Freeze Tomatoes.
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