Jersey Fresh Stewed Tomatoes


6 large tomatoes – peeled, cored, and chopped

3/4 cup chopped green bell pepper

1/2 cup chopped sweet onion

1/2 cup chopped celery

1 teaspoon white sugar

1/2 teaspoon salt

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/8 teaspoon black pepper

1 tablespoon water

1 1/2 teaspoons cornstarch


  1. Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes. Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper.
  2. Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.
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