Stewed tomatoes can

The recipe for stewed tomatoes is made with fresh tomatoes, salt and stewed tomatoes can, butter, and sugar. Use in recipes or serve topped with croutons.

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Use up those ripe tomatoes from your garden or grab a nice selection of tomatoes from the grocery store or farmers market for this recipe. It takes only 30 minutes to make from start to finish, so you will enjoy the ease of making it and its delicious flavor. Heat the tomatoes in a medium saucepan over medium-low heat, stirring constantly for about 5 minutes.

Continue cooking over low heat for 10 to 15 minutes, stirring frequently, or until desired consistency is reached. If desired, serve with croutons on top. Freeze stewed tomatoes for longer storage. Add them to a freezer-safe container with an inch of headspace or pour into a zip-top freezer bag and expel the air. Freeze for up to three months and defrost in the fridge before using.

Stewed tomatoes can be canned for later use. Add bottled lemon juice to the mixture and can in sterilized jars using these instructions. Alternatively, you can blanch them for easy peeling. Use a knife to make a small X in the peel on the bottom of each tomato. Add the tomatoes to boiling water for one minute and transfer to a bowl of ice water.

Once cool, the peel should slip off easily. Add a few dashes of Tabasco or some red pepper flakes for a little heat. What Is the Difference Between Canned Tomatoes and Stewed Tomatoes? Can I Substitute for Crushed Tomatoes for Stewed Tomatoes? I don’t like this at all. Our popular pepper steak is made with tender, flavorful sirloin tips. It is cooked with onion, garlic, and bell peppers.

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. The pepper steak comes together quickly because it’s cooked entirely in one skillet with just a handful of common ingredients. This pepper steak recipe is fast enough for a weeknight meal when served over noodles or rice to soak up the sauce. Mashed potatoes or a simple green salad are great side dishes for the flavorful pepper steak. Heat oil in a skillet or sauté pan over medium-low heat.

Sear the sirloin steak tips, stirring, until browned, about 10 minutes. Add the onion, garlic, salt, and pepper. Add the beef broth to the beef mixture and bring to a boil. Reduce the heat to low, cover, and simmer until the meat is tender, about 25 minutes. Stir the cornstarch mixture into the meat mixture.