Southern stewed tomatoes are a delicious way to use up those ripe tomatoes that are so plentiful during the summer. They freeze well, too, so you can have this simple dish all year long.
Boil for 1 minute, quickly drain, and drop into a bowl of very cold water.
Slip the skins off.
Slice the tomatoes into rounds or dice them.
Melt the butter in a heavy skillet and add the tomatoes, onions, bell peppers, and sugar.
Stir to mix.
Cover tightly and simmer for 10 to 15 minutes or until tender, stirring often.
Notes
Storage:Stewed tomatoes last refrigerated in an airtight container for three to five days. You can also store them in heavy-duty zip-top bags and freeze them for up to three months. Tips:
Use a well-seasoned skillet or dutch oven when working with acidic tomatoes to avoid them picking up a metallic flavor.
If you must use a large saucepan, avoid reactive materials, like aluminum and non-stainless steel.
All tomato varieties work in stewed tomatoes. I like the big Beefsteak, Roma, and Plum tomatoes.
If your stewed tomatoes are a bit thin after cooking, try to let them reduce a bit longer so more liquid can evaporate.
If they're still too runny after cooling down, whisk in a tiny bit of cornstarch, bring the mixture back up to a simmer, and let it thicken to your liking.