What do you do when you don’t have enough tomatoes to can but too many tomatoes to use up before they go bad? You make a pan of stewed tomatoes. Then you use them with your favorite recipe that calls for a can of crushed or diced tomatoes. Think spaghetti sauce, chili, soup, cabbage rolls etc. Below is simple instructions of how to stew your tomatoes so you can cook them up immediately without wasting them.
Using water, clean the tomatoes.
Boil a large pot of water and put the tomatoes in carefully.
The tomatoes can be removed when the skin splits like this.
This process does not take long.
Use a slotted spoon to remove the tomatoes from the boiling water.
Once the tomato is cool enough to touch,
remove and discard the core and the skin.
The skin should slip right off.
If you don’t want to use the seeds,
remove them after you take the skin off.
Dice the skinless tomato into small pieces.
Measure the amount you need to cook with your recipe and
use just as your would regular store bought canned tomatoes.
- Using water clean the tomatoes.
- Boil a large pot of water and carefully put the tomatoes into the water.
- When the skin splits open, remove the tomatoes from the water using a slotted spoon. This will only take a few minutes.
- Let the tomatoes cool until you can hold them. Slip the skin off, remove the core and discard. If you don’t want to use the seeds, remove them now.
- Cut the tomatoes into small pieces and place them into a pot to cook with your recipe such as spaghetti, chili, soup etc.