Stewed Tomatoes
Recipe GLPR6d595274d89366
Fresh ripe tomatoes are blanched and peeled, then gently simmered with sautéed aromatics, jalapeño, and herbs to create a rustic, fragrant side dish or light starter. The tomatoes remain in large, tender chunks, swimming in their own flavorful juice enriched with celery, bell peppers, and a hint of mint. Gluten-free, dairy-free, and vegan.
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Ingredients
5 pounds ripe plum tomatoes
2 pounds ripe large tomatoes, any variety
¼ cup extra virgin olive oil
2 cups medium diced onion
1 ½ cups medium diced celery
3 cups medium diced bell pepper, green or red or a combination
1 large jalapeño, seeded, stemmed, and finely diced
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
1 ½ tablespoons salt
1 ½ tablespoons sugar
½ teaspoon red pepper flakes
Directions
Bring a large pot of water to a boil. Prepare a large bowl filled with ice water and position a spider strainer or slotted spoon nearby. Ready a clean tray for the cooled tomatoes. Remove the stem from each tomato and score an X on the bottom. Working in batches, carefully place tomatoes into the boiling water. After about 1 minute, once the skin begins to peel back from the X, use the spider strainer to transfer the tomatoes to the ice bath, then to the tray. Repeat with remaining tomatoes, refreshing the ice as needed.
Set up a strainer over a bowl for juices and seeds, and place an empty bowl beside it for the tomato flesh. Once cooled, peel away and discard the skin from each tomato. For the plum tomatoes, dig into the sides to scrape out the seeds and liquid into the strainer. Remove and discard the hard green inner core. For the larger tomatoes, cut horizontally in half, then scrape the seeds and juice into the strainer. Remove and discard the green core pieces.
Place all peeled and seeded tomato flesh into the bowl reserved for it. Once all tomatoes are cleaned, firmly press the contents of the strainer—including skins and seeds—to extract all remaining juice and pulp into the bowl with the tomato meat. Discard the solids in the strainer. You should have approximately 2 quarts of tomato meat and juice combined. Leave the tomato pieces in large chunks.
In a large pot or Dutch oven over medium-high heat, warm the olive oil. Add the onion, celery, bell pepper, and jalapeño. Sauté for 10 minutes, stirring occasionally, until the vegetables soften and become fragrant. Stir in the parsley, basil, mint, sugar, salt, and red pepper flakes. Continue cooking for 1 minute to warm the herbs.
Gently pour the tomato flesh and juice into the pot. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes. Stir occasionally and avoid breaking up the tomato chunks too much. Taste and adjust seasoning as needed. Serve warm, or cool and refrigerate for up to 4 days, or freeze in airtight containers for up to 6 months.
