Stewed tomatoes are a delicious, versatile kitchen staple that can brighten up countless meals-from hearty stews to pasta sauces and even breakfast dishes. If you’ve ever wondered how to can stewed tomatoes at home, you’re in the right place! This article will walk you through the process step-by-step, making it easy, fun, and safe to preserve your own homemade stewed tomatoes so you can enjoy their fresh, rich flavor all year long.
What Are Stewed Tomatoes?
Stewed tomatoes are tomatoes that have been peeled, chopped, and slowly cooked with seasonings like onions, garlic, herbs, and sometimes bell peppers or other vegetables. The cooking process softens the tomatoes and melds the flavors, creating a thick, flavorful base perfect for many recipes.
Why Can Stewed Tomatoes?
Canning stewed tomatoes lets you preserve the fresh taste of summer tomatoes for months or even years. It’s a great way to avoid waste when tomatoes are in season and to have homemade tomatoes ready when you need them. Plus, home-canned stewed tomatoes often taste better than store-bought versions because you control the ingredients and seasoning.
Ingredients You’ll Need
– Fresh, ripe tomatoes (Roma or plum tomatoes are ideal for their meaty texture)
– Olive oil
– Onion (white or purple)
– Bell peppers (optional)
– Garlic cloves
– Salt and pepper
– Sugar (optional, to balance acidity)
– Herbs and spices (oregano, rosemary, basil, or Italian seasoning)
– Water or broth (for cooking)
Step-by-Step: How to Make Stewed Tomatoes
1. Prepare the Tomatoes
– Peel the tomatoes: Score a small “X” on the bottom of each tomato. Boil them for about 30 seconds to 1 minute until the skins start to loosen. Transfer immediately to an ice water bath to stop cooking, then peel off the skins easily.
– Chop the tomatoes: Roughly chop the peeled tomatoes into chunks or bite-sized pieces.
2. Cook the Base
– Heat olive oil in a large skillet or pot over medium heat.
– Sauté chopped onions until soft and translucent (about 4 minutes).
– Add diced bell peppers and cook for another 2 minutes.
– Stir in minced garlic, herbs (like oregano and rosemary), salt, pepper, and a pinch of sugar. Cook until fragrant (about 1 minute).
3. Add Tomatoes and Simmer
– Add the chopped tomatoes to the skillet.
– Pour in a little water or broth if you want a thinner consistency.
– Reduce heat to medium-low and simmer uncovered for 20–30 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens to your liking.
How to Can Your Stewed Tomatoes Safely
Equipment Needed
– Canning jars with lids and bands
– Large pot or water bath canner
– Jar lifter and funnel
– Clean towels
Canning Process
- Sterilize jars and lids by boiling them in water for 10 minutes.
- Fill jars with hot stewed tomatoes, leaving about 1/2 inch of headspace at the top.
- Remove air bubbles by gently stirring with a non-metallic utensil.
- Wipe jar rims clean to ensure a good seal.
- Place lids and screw on bands until fingertip tight.
- Process jars in a boiling water bath for 35 minutes (adjust time if you are at higher altitudes).
- Remove jars carefully and let cool on a towel undisturbed for 12-24 hours.
- Check seals: lids should be concave and not pop when pressed.
Tips and Variations to Customize Your Stewed Tomatoes
– Spicy kick: Add minced jalapeños or red chili flakes for heat.
– More veggies: Include diced carrots and celery when sautéing onions.
– Herb blends: Use Italian seasoning, fresh basil, or bay leaves for different flavor profiles.
– Regional twists: Try adding cumin for a Mexican flair or filé powder for a Southern touch.
Storing and Using Your Canned Stewed Tomatoes
Store your sealed jars in a cool, dark place. Properly canned stewed tomatoes can last up to a year. Once opened, refrigerate and use within a week. Use them in soups, stews, pasta sauces, or as a base for chili and casseroles.
Stewed tomatoes are easy to make and even easier to preserve with canning. With just a few simple steps, you can enjoy the taste of fresh tomatoes any time of the year!