In article
>,
Cindy Hamilton > wrote:

> On Aug 29, 10:57*pm, sf > wrote:
> > Either I haven't noticed or I'm the last to realize how good the no
> > salt added tomatoes are. *Unbelievably fresh tasting. *I'm going to
> > buy that stuff from now on.
>
> Have you found some that don't have sugar added? That's
> always a showstopper for me.
>
> CIndy Hamilton

Try this, Cindy. Halve the recipe, if you wish. Cook as directed and
freeze in 2-cup portions in freezer-weight Ziploc-type bags. The recipe
was developed for canning for shelf storage; if you're inclined to do
that, contact me privately for information because there are adjustments
to be made. IF you DO NOT want to can it, you may increase the amount
of the celery, onion, and green pepper. If you plan to can, **stick to
the proportions shown;** there is a reason for it.:

Stewed Tomatoes
Recipe By: Posted to r.f.cooking by Barb Schaller, 8-30-2010

Yield: 14 cups

12 cups cored, peeled, and quartered 2" diamater tomatoes
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
3 teaspoons salt (may be omitted)

Simmer the vegetables for 10 minutes.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Three-time canning champion‹with medals to prove it! LOL!
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254