Name: Easy No-Peel Stewed Tomatoes
Ingredients: 4 pounds ripe tomatoes ((I used half heirlooms and half romas)); 2 tablespoons unsalted butter; 1 cup (140 grams) diced onion; 2 teaspoons kosher salt, (divided); 1/3 cup (50 grams) finely diced green pepper; 6 cloves garlic, (finely minced); 1 teaspoon dried oregano; 2 teaspoons granulated sugar

Easy No-Peel Stewed Tomatoes

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Author: Dorothy Miler

Ingredients

Scale

4 pounds ripe tomatoes ((I used half heirlooms and half romas))
2 tablespoons unsalted butter
1 cup (140 grams) diced onion
2 teaspoons kosher salt, (divided)
1/3 cup (50 grams) finely diced green pepper
6 cloves garlic, (finely minced)
1 teaspoon dried oregano
2 teaspoons granulated sugar

Instructions

Cut tomatoes into quarters and use hands to wipe out seeds. This doesn't have to be perfect. Then dice tomatoes. Set aside.
Melt butter in a large sauce pot, then add onion and 1/2 teaspoon salt. Stir and cook 5 to 6 minutes, until onion is translucent.
Stir in green pepper, garlic, oregano, sugar, remaining salt, and tomatoes. Bring to a boil, then turn down to a low simmer, uncovered, for 25 minutes. There will still be nice juices left that have lots of flavor, but it shouldn't be watery. Cook down another 5 minutes if needed.
Let mixture cool and divide into pint jars (or you could do half pint jars), leaving 1 to 1 1/2 inches headspace*. Or you can serve the tomatoes that day as a side dish. Refrigerate jars for up to 5 days or freeze for up to 8 months.

Find it online: https://www.receipster.com/easy-no-peel-stewed-tomatoes/