Canning Stewed Tomatoes

Canning stewed tomatoes is not only easy, they are one of the most versatile pantry staples you can preserve. Having home canned stewed tomatoes on the ready, you may easily create soups and casseroles to pasta dishes and stews. Having several jars of home-canned stewed tomatoes means you’ll always have a flavorful base ready for quick, wholesome meals.

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By Diane Devereaux | The Canning Diva® 
Last updated: September 4, 2025

Key Takeaways

• Stewed tomatoes are a classic preservation recipe dating back to the 19th century.
• They add rich, sweet, and savory flavor to soups, casseroles, pasta, and more.
• Canning stewed tomatoes at home makes meal prep faster and keeps summer’s harvest available year-round.

The History and Uses of Stewed Tomatoes

Stewed tomatoes have a rich history in traditional American and European cuisine, often used as a method to preserve tomatoes for year-round enjoyment. The practice of cooking down tomatoes with ingredients like onions, celery, peppers, and herbs dates back to the 19th century when home canning and preservation were essential for families. Stewed tomatoes were a way to extend the life of fresh produce, preserving the summer’s bounty for use during colder months. Today, they remain a versatile ingredient in many dishes.

Here is a short list of how you may use your home canned stewed tomatoes:

• As a base for soups, such as tomato bisque or vegetable soup.
• In casseroles and baked pasta dishes like lasagna.
• As a topping for grilled meats or fish.
• In chili or stews to add depth of flavor.
• As a side dish with rice or other grains.

These tomatoes provide a flavorful, slightly sweet and savory note to many meals.

Simple Stewed Tomatoes Canning Recipe

Makes about 5 quarts or 10 pints

Both canning tomatoes (heirloom or Beefsteak) and plumb (Roma) work excellent in this recipe. If you use Roma tomatoes, there is no need to peel the tomatoes. If you use a thicker skinned tomato like an heirloom, you may want to blanch (peel) them. Peeling tomatoes is truly a personal preference – leaving the skin on the tomato is not a safety issue, it is a texture issue.

Ingredients

• 24 to 28 medium sized tomatoes, cored and roughly chopped (16 cups)
• 2 medium bell peppers, cored and diced (2 cups)
• 6 celery stalks, chopped (1 cup)
• 1 medium onion, chopped (1 cup)
• 1 tablespoon granulated sugar (optional)
• 6 garlic cloves, minced (3 tablespoons)
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 2 teaspoons salt (optional)
• 6 tablespoons bottled lemon juice

Instructions

1. In a large stainless steel stock pot, combine tomatoes, celery, onions, sugar, garlic and salt (if using) and bring to a boil on medium-high heat. While stirring, allow to gently boil for 5 minutes to thoroughly blend each flavor.
2. Add lemon juice to each hot jar; 1 tablespoon to each pint and 2 tablespoons to each quart.
3. Using a funnel and slotted spoon, add the hot stewed tomatoes to each jar leaving a generous 1-inch of headspace. Next, ladle the remaining juice into each jar, filling to 1-inch headspace. Remove any trapped air pockets and add additional juice if needed to maintain the 1-inch headspace.
4. Wipe each jar with a washcloth dipped in vinegar. Add lids and rings and hand tighten.
5. Process in a pressure canner at 10 PSI or according to your elevation and canner type. Process pints for 15 minutes and quarts for 20 minutes. If you wish to water bath your stewed tomatoes canning recipe, process in a water bather at a full rolling boil; pints for 45 minutes and quarts for 60 minutes.

Canning Stewed Tomatoes

Recipe by The Canning Diva

0.0 from 0 votes

Servings

5 quarts or 10 pints

servings

Prep time

30

minutes

Both canning tomatoes (heirloom or Beefsteak) and plumb (Roma) work excellent in this recipe. If you use Roma tomatoes, there is no need to peel the tomatoes. If you use a thicker skinned tomato like an heirloom, you may want to blanch (peel) them. Peeling tomatoes is truly a personal preference – leaving the skin on the tomato is not a safety issue, it is a texture issue.

Ingredients

US Metric

• 24 24 to 28 medium sized tomatoes, cored and roughly chopped (16 cups)

• 2 medium 2 bell peppers, cored and diced (2 cups)

• 6 6 celery stalks, chopped (1 cup)

• 1 medium 1 onion, chopped (1 cup)

• 1 tablespoon 1 granulated sugar (optional)

• 6 6 garlic cloves, minced (3 tablespoons)

• 1 tablespoon 1 dried oregano

• 1 tablespoon 1 dried basil

• 2 teaspoons 2 salt (optional)

• 6 tablespoons 6 bottled lemon juice

Instructions

• In a large stainless steel stock pot, combine tomatoes, celery, onions, sugar, garlic and salt (if using) and bring to a boil on medium-high heat. While stirring, allow to gently boil for 5 minutes to thoroughly blend each flavor.
• Add lemon juice to each hot jar; 1 tablespoon to each pint and 2 tablespoons to each quart.
• Using a funnel and slotted spoon, add the hot stewed tomatoes to each jar leaving a generous 1-inch of headspace. Next, ladle the remaining juice into each jar, filling to 1-inch headspace. Remove any trapped air pockets and add additional juice if needed to maintain the 1-inch headspace.
• Wipe each jar with a washcloth dipped in vinegar. Add lids and rings and hand tighten.
• Process in a pressure canner at 10 PSI or according to your elevation and canner type. Process pints for 15 minutes and quarts for 20 minutes. If you wish to water bath your stewed tomatoes canning recipe, process in a water bather at a full rolling boil; pints for 45 minutes and quarts for 60 minutes.

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About the Author:
Diane Devereaux, The Canning Diva®, is a nationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.

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