Sunday, 19 October 2014

Homemade Stewed Tomatoes

The last of our tomato sad :( We won't eat those all before the go bad so I decided to stew and freeze them. We don't have a canner so freezing is the next best option!

First boil a large pot of water and add tomatoes. Boil for around 5 minutes and then blanch the tomatoes in cold water. The skin should just peel right off.

Add the peeled tomatoes to a food processor and blitz as smooth or chunky as you like.
I added in my herbs then too to save on chopping! I used parsley, basil and oregano.

In a large pot add the tomato mix and simmer on a low heat for around 30 minutes.
If you are making a base for a sauce then you can add in salt, pepper & garlic etc.

Once mixture is cooled you can add to sterilized jars, seal and freeze. 
I used Mason Jars because they are made to withstand heat and cold.

All the herbs from the garden I picked, washed and chopped and then freeze in ziplock bags until I'm ready to use them. 


  1. Hey, you don't need a canner to preserve things. Just wash your jars well, fill with tomatoes and put the lids on tight then boil them for 20 minutes or so. The jars will seal and they'll keep in your cupboard for months.

  2. Thanks Keely,
    I have some friends who do a lot of canning and they advised against not using a canner due to the increased risk of botulism. I don't mind not using a canner for jams and things with natural preservatives like sugar but I was not willing to take any risks with the tomotoes :)