Put the chopped tomatoes back into the empty stockpot. Add the green pepper and, if desired, onion and celery. ... Store stewed tomatoes in airtight containers or jars in the fridge.

Store cut tomatoes in an airtight container in the fridge, and use within three days for the best flavor and texture. You can ...

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If using canned tomatoes, break them up with the back of a wooden spoon. Season with a tiny pinch of salt and black pepper, then continue cooking for 15 minutes, stirring occasionally.

Put the “lids” on the tomatoes and peppers, drizzle with oil, sprinkle with salt and pepper, and bake in a preheated oven at 200 degrees for at least 1 hour. When the lids appear well cooked, the ...