Make Your Own Stewed Tomatoes-Stewed Tomato Recipe
Food Fun and Facts - How to Make Stewed tomatoes-Great Stewed Tomato Recipe

Recipe for Stewed Tomatoes


4 large tomatoes
2 stalks celery, chopped very fine
1/4 bell pepper, chopped very fine
1 teaspoon accent(same as MSG)
4 tablespoons sugar
salt and pepper to taste
2 cups water

Peel the tomatoes by soaking them in boiling water for one minute.

Gently pull away the skin. Place tomatoes in a large pot and add the remaining ingredients.

Cover and boil gently for 15 minutes, until tomatoes are tender. Serve with croutons.

The above recipe is from the book out of print cookbook "Cajun Country Cooking" by John and Glenna Uhler published 1976..

What tastes good when you don't feel well?

A can of stewed tomatoes, unsalted, with celery, onions and peppers.  You can get the store brand for about 79 Cents in 2010.
(In my opinion, the best tasting stewed tomatoes for the money is the Shaws Store Brand-unsalted, with celery, peppers and onions.)

It is now 2011, and the price has risen, between 99 cents to $1.29 for a 16 oz can of the unsalted stewed tomatoes!

Don't feel well enough to cook?  Just open the can, empty contents into bowl.  Add Celery Seed, Sea Salt, a bit of Worcestershire sauce, and a dash of lemon juice.  

Mix it up in the can, no need to heat...Eat it with buttered toast. 
This makes a tasty and satisfying meal, especially when you have a cold.

I have tried using the diced tomatoes, but there is something about the stewed tomatoes that taste better.

Makes a great breakfast for those on a budget.

(My dad taught me this. He grew up in the depression of the 1930's. He heated his stewed tomatoes up and added a slice of cheese on top, and let it melt.. I prefer it without the cheese, and like it without heating!

Did you know that if you are prone to getting hives, eating tomatoes can be the culprit and make you very uncomfortable?

Catsup, Pizza and chili can be a comfort food for many, but for some, a food to be avoided.

Every year, renowned grower Amy Goldman produces an amazing 500 varieties of tomatoes on her farm in New York’s Hudson Valley.

Here, in 250 gorgeous photos and Goldman’s erudite, charming prose, is the cream of the crop, from glorious heirloom beefsteaks – that delicious tomato you had as a kid but can’t seem to find anymore – to exotica like the currant tomato, a pea-sized fruit with a surprisingly big flavor.

Along with the photos are profiles of the tomatoes, filled with fascinating facts on their history and provenance; a section of more than 50 delicious recipes; and a master gardener’s guide to growing your own.

More than just a loving look at one of the world's great edibles, this is a philosophy of eating and conservation between covers — an irresistible book for anyone who loves to garden or loves to eat.
The Heirloom Tomato: From Garden to Table:
Recipes, Portraits, and History of the World's Most Beautiful Fruit

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Picture of Stewed Tomatoes

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Gardening With Charlie Selecting Tomato Varieties

(Family Features) - With store-bought tomatoes nearly devoid of flavor, growing your own is the best way to truly savor the taste of this vegetable that captures the essence of summer. But with thousands of varieties available -- from cherished heirloom types to the hottest new hybrids -- how do you narrow your choices?

Ripening time. If you're buying seeds to start your own plants, read catalog descriptions carefully to discover "days to maturity." This indicates approximately how soon you can expect ripe fruit once you've transplanted seedlings to the garden. Plants sold at garden centers are often labeled "early," "midseason," or "late" to indicate when the variety should start ripening.

Determinate vs. Indeterminate. Determinate plants stop growing once the flower buds emerge. Because of their more restrained size, many determinate varieties need no staking or caging, but providing support can improve the quality of the fruit. All the fruit ripens within a relatively short period of time -- usually about a week to 10 days. This can be a boon if you're canning, but for the gardener who prefers to have a fewer number of tomatoes over a longer period of time, indeterminate varieties are a better choice. The vines continue to grow and set fruit throughout the season and won't quit until the weather turns too hot or too cold to sustain fruiting and growth.

How you will use the fruit. When selecting a tomato variety, keep in mind what you plan to do with the fruits. There are varieties suited for just about every purpose -- eating fresh, making tomato paste, canning, drying -- even for grooming into a county fair prizewinner.

Seeds or transplants. The easiest way to get your tomato patch started is to purchase young plants, also called transplants or starts. You can pick up plants at garden centers or order them through catalogs or the Internet.

That said, starting your own seed gives you an almost endless list of varieties to choose from, allowing you to get just the type that will suit your growing conditions and tastes. Starting seeds gives you a chance to exercise your green thumb earlier in the season, and nurturing plants from seed to harvest is a rewarding experience.

Plant seeds six to eight weeks before the last frost date for your region, and place them under fluorescent lights. Contact a nearby Extension Service office or your local weather service to find out your last spring frost date.

Disease resistance. By planting tomato varieties with built-in resistance to diseases, you can have a bit more control over your garden's success.

For instance, many tomato varieties are resistant to soil-borne diseases such as Verticillium and Fusarium wilts and nematodes. Most seed catalogs indicate resistance to these diseases by putting F (Fusarium), V (Verticillium), N (nematodes) after the variety name. You'll also see varieties with resistance to viruses such as tomato mosaic virus (T), and to Alternaria (A), the fungus that causes early blight.

Talk to a nearby Extension Service office or to other home gardeners to find out if any tomato diseases are common in your area.

For more tips and garden information visit

A former floral designer and interior plantscaper, Kathy Bond-Borie has spent 20 years as a garden writer/editor, including her current role as Horticultural Editor for the National Gardening Association. She loves designing with plants, and spends more time playing in the garden - planting and trying new combinations - than sitting and appreciating it.

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