Stewed Tomatoes
Stewed tomatoes: peeled fresh Roma tomatoes simmered with a softened onion, green bell pepper, garlic, marjoram, basil, brown sugar and bay leaves about 30 minutes, finished with fresh basil. Serves 6.
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Ingredients
- 2 1/2 to 3 pounds Roma tomatoes scored, blanched and peeled, then cut into bite-sized pieces
- 1 1/2 tablespoons olive oil
- 1 medium yellow onion chopped
- 1/2 cup green bell pepper finely diced
- 3 cloves garlic minced
- 1 teaspoon dried marjoram or dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon brown sugar
- 2 bay leaves
- fresh basil torn or chopped, to finish
Instructions
- Bring a large pot of water to a boil. Score the tomatoes on the non-stem end and carefully add them to the boiling water for 30 to 60 seconds, working in small batches. Plunge the tomatoes into an ice bath until cool. Peel them with your hands and cut them into bite-sized pieces.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes. Add the bell pepper and cook for 3 to 4 minutes, or until the onion and bell pepper are soft. Reduce the heat to low and add the garlic, marjoram and basil. Cook for 1 minute, stirring.
- Add the tomatoes, salt, black pepper, brown sugar and bay leaves. Simmer for about 30 minutes, or until the tomatoes break down a bit.
- Fish out the bay leaves. Add torn or chopped fresh basil and serve.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to 165°F. This is not a canning recipe.
Nutrition
Serving: 1servingCalories: 87kcalCarbohydrates: 13.1gProtein: 2.2gFat: 3.8gSodium: 206mgFiber: 3.1gSugar: 8.4g
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