Stewed Tomatoes For The Freezer Recipes

BASIC STEWED TOMATOES WITH FRESH TOMATOES

Steps:

• Gather the ingredients.
• Peel the tomatoes .
• Cut them into chunks.
• Heat the tomatoes in a medium saucepan over medium-low heat, stirring constantly for about 5 minutes.
• Continue cooking over low heat for 10 to 15 minutes, stirring frequently, or until desired consistency is reached.
• Add salt, pepper, sugar, and butter; taste and adjust seasonings. If desired, serve with croutons on top. Enjoy.

EASY FREEZER-READY HOMEMADE STEWED TOMATOES

Steps:

• In a large saucepan, bring all ingredients to a boil (except the water and cornstarch)breaking up the tomatoes slightly with a fork.
• Adjust salt and sugar to taste.
• Simmer on low heat for about 25 minutes, stirring occasionally.
• Add in the cornstarch/water mix and simmer for another 15 minutes (if you want a thicker consistency add in more cornstarch mixed with water).
• Cool and divide into freezer-safe containers.

FREEZING HOMEMADE STEWED TOMATOES

Steps:

• 1. Bring a pot of water to a boil over medium-high heat. 2. Add the whole tomatoes to the boiling water for one minute. 3. Immediately pull the tomatoes from the boiling water with a slotted spoon and drop into cold water to loosen their skins. 4. Pull the skins off the tomatoes, cut the stem and core out and quarter the tomatoes. 5. Pour the water out of the pot and return the tomatoes to the empty pot. 6. Cover and stew the tomatoes for 10 to 20 minutes on medium heat or until cooked through and tender. Add spices and seasonings to the tomatoes if desired. 7. Remove the pot from the heat and set the bottom of it into the bowl of cold water to cool the stewed tomatoes to room temperature. 8. Ladle the stewed tomatoes into one-pint freezer containers, filling each to one inch below the lid. 9. Seal the containers, label with the date packed and freeze for up to one year. Read more: How to Freeze Stewed Tomatoes | eHow.com http://www.ehow.com/how_6127218_freeze-stewed-tomatoes.html#ixzz25QPBj9D5

STEWED TOMATOES FOR THE FREEZER

Steps:

• The amounts given in the recipe are for one batch (7 2-cup packages for freezer). Cut up all vegetables, except tomatoes, and place in large pot (we used a 6-quart non-aluminum pot). Add water and bouillon and begin cooking on low heat. To peel tomatoes, fill a two-quart saucepan with water and bring it to a boil. Place 8-10 tomatoes (depending on size) in the boiling water for up to 6 minutes. Remove the tomatoes from saucepan with a slotted spoon and place in cold water. When they are cool enough to handle, peel them and cut into smaller pieces (fourths or eighths, depending on size) and add to pot. Continue to cook the mixture, stirring frequently. Add sugar, salt, garlic and spices and continue to cook until the mixture is the desired consistency. Turn off burners. Cover pots and let them cool (at least 3-4 hours). When cool, package with 2 cups to a quart-size zipper freezer bag. Lay flat in freezer to freeze, separated by paper towels. Makes about 7 packages.

HOMEMADE STEWED TOMATOES

Steps:

• To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.