Stewed Tomatoes - Serving Suggestions

1. Faith: Heat canned stewed tomatoes in a sauce pan. Serve in individual side dishes with Worchestershire sauce on the side so diners can add as much or little as they like.
2. Jane: Add 1 tablespoon butter and cubes of toasted bread to canned stewed tomatoes. Cornstarch or flour may be added to thicken before heating.

Homemade Stewed Tomatoes

Making stewed tomatoes is a good way to use up some of the remaining tomatoes you may have on your vines.

1 quart peeled and cut up tomatoes
1 green pepper, diced
2 stalks celery, diced
1 small onion, peeled and lightly chopped.
1 clove of garlic, peeled and lightly chopped.
1/2 teaspoon sugar, to taste (more if tomatoes are acidic)
Sprig of parsley
Salt or celery salt to taste
Black pepper to taste
1 bay leaf, optional (I've seen this in several recipes)

To peel tomatoes, place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel.

Put cut up tomatoes into a 2 quart sauce pan. Add diced green pepper, celery, chopped onion, garlic and sugar. Chop parsley leaves and add to the pan.

Cook on low heat until celery has softened. Serve with salt or celery salt, and black pepper to taste.

Also see Canning your own Stewed Tomaotes