Stewed Tomatoes


Can or freeze garden-fresh tomatoes to enjoy summer's bounty all year long.

Prep Time:
1 hrs
Cook Time:
30 mins
Total Time:
1 hrs 30 mins
3 quarts or 7 pints

Have a big haul of tomatoes from your summer garden? This canned tomato recipe requires eight pounds of fruit, making it an easy way to put them to good use while they're in peak season. Enjoy this easy Stewed Tomatoes recipe makes a perfect base for a soup or pasta sauce.

Stewed Tomatoes
Andy Lyons


  • 8 pound ripe firm tomatoes

  • 1 cup chopped celery

  • ½ cup chopped onion

  • ½ cup chopped green sweet pepper

  • 2 teaspoon sugar

  • 2 teaspoon salt


  1. Wash tomatoes. Remove peels, stem ends, and cores. Chop tomatoes. Measure 17 cups.

  2. Place in an 8- to 10-quart Dutch oven or kettle. Add celery, onion, green pepper, sugar, and salt to the kettle. Bring to boiling. Reduce heat. Cover and simmer for 10 minutes, stirring frequently to prevent sticking.

  3. Ladle hot stewed tomatoes into hot, clean quart or pint canning jars, leaving 1-inch headspace. Wipe jar rims; adjust lids. Process in a pressure canner at 10 pounds pressure for 20 minutes for quarts or 15 minutes for pints. Allow pressure to come down naturally. Remove jars from canner; cool on racks.

Freezer Directions:

First, cool the stewed tomatoes by setting the kettle into a sink of ice water. Ladle tomatoes into wide-top freezer containers, leaving 1/2-inch headspace. Seal, label, and freeze for up to 10 months.

Nutrition Facts (per serving)

37 Calories
8g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 37
% Daily Value *
Sodium 198mg 9%
Total Carbohydrate 8g 3%
Protein 1g
Vitamin C 30.1mg 151%
Iron 0.7mg 4%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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