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Stewed Tomatoes

Source of Recipe


Recipes From Home






List of Ingredients



• 17 lbs. ripe red or yellow tomatoes
  
• 1 Tbsp olive oil
  
• 2 cups diced celery (1/4-inch dice)
  
• 1 cup diced onions (1/4-inch dice)
  
• 1 cup diced green bell peppers (1/4-inch dice)
  
• 1/2 cup apple cider vinegar (5% acidity)
  
• 2 Tbsp kosher salt
  
• 18 large fresh basil leaves
  






Instructions



1. Fill a 10-quart pot with water and bring to a gentle boil. Fill a large bowl with ice water. Cut a shallow X on the underside of each tomato, then core the tomatoes. Scald the tomatoes, four at a time, in the boiling water for about 20 seconds, then plunge them into the ice water until they cool. Remove them from the water and slip the skins off, discarding the skins.
   
   
2. Cut the tomatoes crosswise in half and scoop out the seeds, discarding the seeds. Quarter the larger tomatoes.
   
   
3. Heat the olive oil in a 12-inch skillet over medium heat. Add the celery, onions and green peppers and cook until they are softened, about 5 minutes.
   
   
4. Combine the vegetables with the tomatoes in a large stockpot over medium heat. Add the vinegar and salt and bring to a gentle boil, stirring occasionally. Cook until the tomatoes are warmed through, about 15 minutes. Be careful not to stir too often, to keep the tomatoes from breaking down.
   
   
5. Ladle the hot tomatoes into 9 hot, sterilized pint jars, and add 2 basil leaves to each jar. Top with the remaining hot liquid, leaving 1/2-inch headspace. Wipe the rims and seal the jars. Process in a boiling water bath for 20 minutes.
   
   Makes 9 pint jars.