Stewed Tomatoes

image :  Stewed Tomatoes


  • 14 ripe medium tomatoes (about 6 lbs/3kg)
  • 1 tablespoon olive oil
  • 3 cups chopped onion
  • 10 garlic cloves, minced
  • 5.6 fl oz (156ml) can tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar
  • salt and freshly ground pepper


Remove and discard stem end from each tomato. Make an X on the bottom of each tomato with a small sharp knife.

Bring a large pot of water to a boil. Carefully put tomatoes into water for about 1 minute or until skin is just starting to peel away. Remove tomatoes from pot and place into a large bowl of iced water. Let stand for 5 minutes; drain. Peel away and discard skin. Chop flesh.

Heat oil in a large pot or Dutch oven over medium-high heat. Add onions and cook, stirring occasionally, for about 5 minutes or until softened. Stir in garlic and cook for about 1 minute or until fragrant.

Add tomatoes and remaining ingredients; stir until well combined. Bring to a boil then reduce heat to medium. Boil gently, uncovered, stirring occasionally, for about 30 minutes or until cooked and thickened.

Makes about 9 cups.