Recipe: Homemade Stewed Tomatoes

HOMEMADE STEWED TOMATOES

4 beefsteak tomatoes
1/4 cup green pepper, chopped
2 tablespoons onion, chopped
2 tablespoons celery (1 stalk), chopped
1 teaspoon salt
1 1/2 teaspoons sugar (or to taste)
1 tablespoon chopped fresh basil

Peel tomatoes after dipping them in boiling water for 15 to 30 seconds, or until skins crack. Set aside to cool, then peel off skin. Chop into large pieces.

Combine all ingredients except basil and sugar in a large saucepan and simmer for 20 minutes or until the mixture is soft and juicy. Stir often to prevent burning and sticking.

Add sugar (which may not be necessary if starting with sweet tomatoes) and chopped basil. Warm 5 more minutes. Serve.

Makes 6 servings
Source: Culinary Gardens by Susan McClure