Tomatoes Stewed and Canned


  • 20 lbs. meaty tomatoes
  • 4 tbsp. olive oil
  • 2 onions, chopped
  • 18 whole cloves garlic
  • ½ cup fresh basil
  • 2 tbsp. fresh marjoram
  • 2 tbsp. salt
  • 2 tbsp. lemon juice
  • 6 tbsp. sugar
  • 16 pint jars with lids


  1. Wash & clean jars & lids. Sterilize jars & lids & keep hot in water.
  2. In another, very large pot, blanch tomatoes in boiling water for 1-2 min. until skins easily peel. ( do Not overcook) Remove & peel.
  3. Quarter tomatoes & remove seeds. Place back in large pot. ( no water)
  4. Add rest of ingredients. Stir and bring to simmer, then lower temperature to just below boiling.
  5. Ladle stewed tomatoes into sterilized jars. (only fill enough jars to fit in canner at one time)
  6. Add enough liquid to fill jar to within ½ inch of top.
  7. Slide a clean rubber spatula along the inside of the jar to remove air bubbles.
  8. Wipe off any drips from top of jar. Put on lids hand tight.
  9. Process in hot water canner for 35 min.
  10. Remove from water & cool.
  11. The lids will pop as they cool; when cool you can tighten the lid.
  12. Any that do not pop must be refrigerated to use within a few weeks. (Test by pressing the center of the lid, should be depressed- meaning a good vacuum)
  13. Label & store after cooled.

**Tip: Stewed tomatoes are a great way preserve tomatoes for use in your recipes till next season’s harvest.

Serves: About 16 pints

Credit: Cam Van Sant