Recipes and Cooking Stewed Tomatoes 3.8 (6) Add your rating & review Can or freeze garden-fresh tomatoes to enjoy summer's bounty all year long. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 13, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Cook Time: 30 mins Total Time: 1 hrs 30 mins Servings: 24 Yield: 3 quarts or 7 pints Jump to Nutrition Facts Jump to recipe 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. Andy Lyons Ingredients 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 Directions Wash tomatoes. Remove peels, stem ends, and cores. Chop tomatoes. Measure 17 cups. 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. 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. Rate it Print Nutrition Facts (per serving) 37 Calories 8g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.