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Easy No-Peel Stewed Tomatoes

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Ingredients

Scale
  • 4 pounds ripe tomatoes ((I used half heirlooms and half romas))
  • 2 tablespoons unsalted butter
  • 1 cup (140 grams) diced onion
  • 2 teaspoons kosher salt, (divided)
  • 1/3 cup (50 grams) finely diced green pepper
  • 6 cloves garlic, (finely minced)
  • 1 teaspoon dried oregano
  • 2 teaspoons granulated sugar

Instructions

  1. Cut tomatoes into quarters and use hands to wipe out seeds. This doesn't have to be perfect. Then dice tomatoes. Set aside.
  2. Melt butter in a large sauce pot, then add onion and 1/2 teaspoon salt. Stir and cook 5 to 6 minutes, until onion is translucent.
  3. Stir in green pepper, garlic, oregano, sugar, remaining salt, and tomatoes. Bring to a boil, then turn down to a low simmer, uncovered, for 25 minutes. There will still be nice juices left that have lots of flavor, but it shouldn't be watery. Cook down another 5 minutes if needed.
  4. Let mixture cool and divide into pint jars (or you could do half pint jars), leaving 1 to 1 1/2 inches headspace*. Or you can serve the tomatoes that day as a side dish. Refrigerate jars for up to 5 days or freeze for up to 8 months.

Find it online: https://www.rapidrecipes.blog/easy-no-peel-stewed-tomatoes/