Tomatoes stewed with celery, onion, green pepper and basil.

Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
9
Yield:
7 pints
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.

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Nutrition Facts

101 calories; protein 4.6g; carbohydrates 22.2g; fat 1g; sodium 34.4mg. Full Nutrition
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Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/02/2011
I made some of this recipe and canned it, very tasty. A tip I learned is to chop up the tomatoes and let them sit in a colander or big pot overnight or at least a few hours. The juice will seperate from the toms. The juice will then seperte like fat from stock. The top will be a bright red tomato sauce, the bottom is tomato water. Use the top sauce to cook the toms and discard the water or use it to cook rice, add to soup, make bread. It will last in the firidge for several days. The toms will cook down and thicken in half the time and less chance of scorching the pot Read More
(277)

Most helpful critical review

Rating: 3 stars
08/13/2005
I didn't especially care for these. I followed the recipe though I did thicken it a bit at the end. Read More
(5)
75 Ratings
  • 5 star values: 51
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/02/2011
I made some of this recipe and canned it, very tasty. A tip I learned is to chop up the tomatoes and let them sit in a colander or big pot overnight or at least a few hours. The juice will seperate from the toms. The juice will then seperte like fat from stock. The top will be a bright red tomato sauce, the bottom is tomato water. Use the top sauce to cook the toms and discard the water or use it to cook rice, add to soup, make bread. It will last in the firidge for several days. The toms will cook down and thicken in half the time and less chance of scorching the pot Read More
(277)
Rating: 4 stars
09/13/2003
Good recipe, especially since I have tomatoes coming out of ears! I did not peel the tomatoes (that is where a lot of the nutrients are!) I canned them, processed them and will now have fresh tasting stewed tomaotes throughout the winter. Read More
(184)
Rating: 5 stars
11/28/2008
I made a half recipe of these and used them in the "Best Marinara Sauce Yet" (from this site). Very Yummy! UPDATE: I canned this recipe (the whole recipe, not half) in 500mL (16oz) jars and yielded 6 cans. I filled the jars with the tomatoes and veggies first, then topped it up with the liquid until the volume was level with the bottom thread of the jar. I processed them in a boiling water bath for 1 hour. When I opened my first can about 6 weeks later it was EVEN BETTER than when I made it fresh. The flavour was incredible! So I'm changing my review from 4 stars to 5 stars and I highly reccommend that you can this recipe! Read More
(131)
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Rating: 5 stars
08/25/2005
Great stewed tomatoes. If they are too watery keep cooking them. They will thicken. Good to eat as a sidedish or to use in a recipe such as chili. Read More
(51)
Rating: 5 stars
10/05/2003
I also have tomatoes up the ying-yang so I thought I would sub canned tomatoes for fresh in my chili. It turned out the best I've made although it was a little runny so I added a small can of sauce (to the chili). What I did differently was I left out the celery and added garlic. Then I sauteed the onion pepper & garlic in a tsp. of olive oil before adding the tomatoes. Thanks for the recipe Leah! Read More
(39)
Rating: 5 stars
07/15/2011
in my family we cook it all the time we skip the basil and add garlic fry the garlic in a little oil before the add other ingredients we use it as pasta topping along with some cheese add to eggs or for a quick pizza top it on a slice of bread and add cheese and all you want on top and microwave it its great on everything you can also make it in small amounts using left over tomatoes. Read More
(32)
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Rating: 4 stars
07/12/2003
very good flavor but every time I make this it turns out runny....I have tried adding some flour and cooking it longer and this seemed to help. A good basic recipe to start from:) Read More
(31)
Rating: 4 stars
09/10/2006
I actually wanted to make tomato sauce but didn't have the ingredients for other recipes so used this and pureed my tomatoes-skin, seeds and all in my new cuinsinart. I also added garlic and used fresh basil and a 1/2 teaspoon of italian seasoning. I just let it simmer w/o a lid for about 30 minutes and it came out really good. Read More
(26)
Rating: 5 stars
08/28/2005
Excellent flavor! My husband and son raved about them. I also added a crushed clove of garlic and did not peel the tomatoes. They were a little watery I just drained some of the liquid. Great way to use up all those tomatoes. Delicious! Read More
(20)
Rating: 3 stars
08/13/2005
I didn't especially care for these. I followed the recipe though I did thicken it a bit at the end. Read More
(5)
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