Organic Tomato Stew enough for a potluck or meal prep size:
About 1-2 hours to make. Makes appx. 24 eight-ounce servings.
Large colander, 6 quarts or larger pot, 1 mixing bowl with cold water, extra mixing bowls to wash and hold the tomatoes, wooden stirrer, tbsp measuring cup, slotted spoon (for removing peeling tomatoes from hot water).
Another day, another 8-9lbs of organic tomatoes for stew. This time not only peeled after a flash bath in boiling water but also core them with a 1/2 inch diameter coring tube. Added a step, coring, to cut down on nightshade components from the stem of this famous fruit. See pic below and last post for ideas.
This is a 6 quart potluck size or quick jar for weekly meals or freeze for use as a base. It's easy to prep and to add other veggies and spices, proteins like beans, seitan (a gluten-based grain protein), or tofu later.
Still similar: 5 simple ingredients. Boiled Water is only used to loosen the tomato skins and dunked with a cold bath after the boiling water. Then set in a large colander/ strainer to drain.
1. 8-9 lbs of organic tomatoes (can do similar with 5.5-6 lbs)
2. 2-3 medium-sized Vidalia onions
3. 2-5 celery stalks 12"
4. 4 tbsp. olive oil
5. 1/2 tsp. sea salt
Makes 5.75 quarts in a 6 quart (or larger) pot. It will be about 1-2" from the brim of a 6-quart pot.
This hot stew tastes so sweet on a dreary winter day.
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