Homemade stewed tomatoes

I love canned stewed tomatoes for soups, and started thinking about making them myself. From what I have read online, it looks like you blanch and peel the tomatoes first, then cook them with peppers, onions, sugar, butter and salt and pepper for about 20 minutes. After that, could they be canned (in a water bath?) and put up for the winter, or would it be best to freeze? I am looking ahead to summer tomatoes. Any insights or techniques are appreciated!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: