Chili Stewed Tomatoes

Name: Chili Stewed Tomatoes
Prep time: 30 min
Cook time: 20 min
Total time: 12 h 50 min
Yield: 6 pints
Ingredients: 3 quarts peeled; 3 cups chopped celery; 2 cups chopped yellow onion; 1 cup chopped green pepper; ¼ cup kosher salt; 2 cups granulated sugar; ¼ cup brown sugar; 1½ teaspoons black pepper; 1 cup white vinegar; 1½ teaspoons mixed pickling spices

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Prep Time
30 mins
Cook Time
30 mins
Additional Time
12 hrs
Total Time
12 hrs 50 mins
Servings
6 pints
Calories
137 kcal
Course
Condiments
Cuisine
American

Chili Stewed Tomatoes

Iris Warren

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This Chili Stewed Tomatoes recipe is made with fresh tomatoes, celery, onion, and green pepper, plus vinegar and a bit of pickling spices. It's brightly flavored and irresistible! Enjoy as a side dish or add to chili or pasta sauce for a burst of fresh summer flavor. You can even store this in the freezer for a year!

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Ingredients

Servings

3 quarts peeled chopped tomatoes - I recommend Roma/plum or beef tomatoes, but any will work
3 cups chopped celery
2 cups chopped yellow onion
1 cup chopped green pepper
¼ cup kosher salt
2 cups granulated sugar
¼ cup brown sugar
1½ teaspoons black pepper
1 cup white vinegar
1½ teaspoons mixed pickling spices

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Instructions

In a large pot or bowl, combine tomatoes, celery, onion, green pepper, and salt. Cover with a lid or large towel and let stand overnight. The next day, drain through a colander - do not press on the vegetables.
Place drained vegetables in a large pot. Add sugar, brown sugar, pepper, and vinegar. Tie pickling spices in cheesecloth and add to the pot. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes.

There are several options for storage:

If you plan to eat all the stewed tomatoes within 1 week, simply store it in a covered container in the fridge.
Freeze it in freezer-safe baggies or containers for up to 12 months.
Can it in jars for pantry storage. Ladle mixture into sterilized jars, leaving 1/2" of headspace. Place a lid on the jar and then a ring, just finger-tight. Process in a boiling water bath for 10 minutes. This will yield 5 to 6 pints. Best eaten within 12 months.

Notes

To easily peel tomatoes: Bring a large pot of water to a boil. Add tomatoes and set a timer for 30 seconds. The skins should start to split on the tomatoes. Remove tomatoes immediately to an ice bath. Let the tomatoes cool a bit, then peel the skins off. The skins should remove very easily, by simply rubbing them off with your fingers. Discard the skins.
How to serve: This makes a tasty side dish all on its own. It's also delicious added to baked beans, pasta sauce, soup, chili, and sloppy joes. And it's pretty wonderful when slow cooked with a pot roast, pieces of beef steak, pork, or chicken!
From Mom's recipe box

Nutrition Information

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Serving 1 Calories 137kcal (7%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 1g (2%) Polyunsaturated Fat 1g Cholesterol 4mg (1%) Sodium 786mg (33%) Fiber 2g (8%) Sugar 27g (54%)