Stewed Tomatoes

1 quart fresh, ripe tomatoes
2 ribs celery, chopped
1 green bell peper, chopped
1/2 medium onion, chopped
1 clove garlic, minced
1 tablespoon sugar
salt and peper

Place tomatoes in enough boiling water so that they are submerged. Soak until skins loosen, 1-2 minutes. Gently peel off skins. Core tomatoes, if needed. Quarter peeled tomatoes. Make sure to capture all the tomato juices in the cooking pan. Add remaining ingredients. If the tomatoes are very firm and not very juicy, add 1/4 to 1/2 cup of water. Bring to boil. Reduce heat and simmer until tomatoes are tender. Add salt and pepper to taste.

Whole canned tomatoes can be used to make this recipe and is a great winter-time alternative to using fresh.

Gluten and lactose free. Vegan.

Recipe submitted by Kimberly Burkard