Stewed Tomatoes Recipe

Stewed tomatoes recipe are a classic dish that pairs well with a variety of meals. Whether you’re serving it as a side dish, using it in soups or stews, or even adding it to pasta dishes, this stewed tomatoes recipe is versatile, comforting, and packed with flavor. Made with fresh, ripe tomatoes and a combination of herbs and spices, it’s an easy recipe that brings out the natural sweetness of the tomatoes, creating a warm, savory dish. This stewed tomatoes recipe is perfect for beginners or experienced cooks alike!

Description:

Stewed tomatoes recipe are a staple in many kitchens due to their rich flavor and ability to complement a wide range of dishes. This stewed tomatoes recipe brings together ripe, juicy tomatoes, onions, garlic, and a blend of seasonings to create a dish that is both flavorful and comforting. Whether you’re using fresh summer tomatoes or canned tomatoes in the off season, the recipe is easy to follow and yields delicious results every time.

In this recipe, tomatoes are simmered slowly with aromatic vegetables like onions, garlic, and bell peppers, which infuse the dish with depth and complexity. A touch of sugar helps balance the acidity of the tomatoes, while herbs like basil, thyme, and oregano lend a fragrant, savory touch. The tomatoes break down during cooking, creating a thick, rich sauce that’s perfect for serving over rice, pasta, or as a side dish to grilled meats or roasted vegetables.

The beauty of stewed tomatoes lies in their versatility. You can add a variety of other ingredients to personalize the recipe, such as chopped carrots, celery, or even a little bit of heat with a pinch of red pepper flakes. Additionally, stewed tomatoes can be preserved in jars for later use, making them a great way to enjoy summer tomatoes year round.

For the best results, choose ripe, in season tomatoes if possible. The flavor of fresh tomatoes is unparalleled, and it’s easy to tell when they’re ripe—they should yield slightly to pressure and have a sweet, fragrant aroma. If fresh tomatoes aren’t available, canned tomatoes can be a great substitute. Be sure to choose whole or diced tomatoes that don’t contain added sugars or preservatives for the most natural taste.

This stewed tomatoes recipe takes about an hour to prepare, and the result is a dish that can be enjoyed on its own or used as an ingredient in other recipes. The Stewed tomatoes recipe can be served hot as a side dish, or they can be used as a base for soups, stews, pasta sauces, and more.

Whether you’re cooking for a family dinner or preparing a batch for meal prep, this stewed tomatoes recipe is a must try. The combination of simple ingredients and slow cooked technique results in a deeply satisfying dish that everyone will love.

Ingredients:

6 large ripe tomatoes (or 2 cans of whole tomatoes, drained)
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced (optional)
1 tablespoon olive oil
1 teaspoon sugar (optional, depending on the acidity of your tomatoes)
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
1 tablespoon fresh parsley (optional, for garnish)
1 cup vegetable broth (or chicken broth)
1 tablespoon tomato paste (optional, for a richer flavor)

Instructions:

Prepare the Tomatoes:
If using fresh tomatoes, start by scoring the bottom of each tomato with an “X” shape using a sharp knife. Boil a pot of water and add the tomatoes. Let them blanch for 2-3 minutes until the skins begin to peel away. Remove them from the water and place them in an ice bath or under cold running water to stop the cooking. Peel off the skins, remove the cores, and chop the tomatoes into chunks.
Sauté Vegetables:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, garlic, and bell pepper (if using), and sauté for about 5 minutes until the onions are translucent and softened.
Add Tomatoes and Seasonings:
Add the chopped tomatoes (or canned tomatoes) to the pot. Stir in the sugar, basil, oregano, salt, and pepper. If using tomato paste, add it now to enhance the tomato flavor. Pour in the vegetable broth and bring the mixture to a gentle simmer.
Simmer the Tomatoes:
Reduce the heat to low and let the tomatoes simmer uncovered for 30-45 minutes. Stir occasionally to prevent sticking and ensure the tomatoes break down into a thick sauce. If you prefer a chunkier texture, you can mash the tomatoes with a spoon as they cook, or leave them whole for a more rustic, chunky sauce.
Adjust Seasoning:
Taste the stewed tomatoes and adjust seasoning if necessary, adding more salt, pepper, or herbs as desired. If the sauce is too acidic, you can add a little more sugar or a splash of balsamic vinegar to balance the flavors.
Serve:
Once the stewed tomatoes have reached your desired consistency, remove from heat. Garnish with freshly chopped parsley, if desired, and serve hot as a side dish, over rice or pasta, or as a topping for roasted meats or vegetables.

Notes:

Canning: If you’d like to preserve your stewed tomatoes for later use, this recipe can be canned. Sterilize your jars and follow proper canning guidelines for safe storage.
Variation Ideas: Add chopped zucchini, carrots, or mushrooms for extra flavor and texture. A pinch of red pepper flakes can give your stewed tomatoes a mild kick.
Tomato Selection: The best tomatoes for this recipe are large, ripe, and juicy varieties such as Roma, beefsteak, or heirloom tomatoes. If fresh tomatoes aren’t available, canned tomatoes work well as a substitute.
Make Ahead: Stewed tomatoes can be made ahead of time and stored in the refrigerator for up to 3 days. They also freeze well for up to 3 months, making this an excellent option for meal prep.