Stewed tomatoes are a great way to use up summer’s tomato bounty.
Fresh from the garden or farmer’s market, ripe tomatoes are simmered with celery, onions, green peppers, and a handful of aromatic herbs.
- This recipe makes a thick and savory sauce with fresh tomatoes.
- It can be used to replace canned stewed tomatoes.
- You’ll need only a handful of ingredients, and it’s easy to double and freeze for the fall and winter months.
Ingredients for Stewed Tomatoes
Tomatoes: While any tomatoes can be stewed, we prefer Roma and Plum tomatoes because they have fewer seeds and more flesh.
Veggies: Celery, bell pepper, and onion add sweetness to balance the acidic flavor of the tomatoes. They are optional but preferred.
Variations
Garlic and basil, oregano, rosemary, thyme, and even a little cayenne peppers will all add depth of flavor to stewed tomatoes. As the tomato mixture simmers the flavors will meld together.
How to Make Stewed Tomatoes
- Peel the tomatoes (recipe below) and cut into chunks.
- Saute celery, bell pepper, and onion in oil until tender. Add diced tomatoes and the remaining ingredients.
- Cover and simmer stewed tomatoes on low until tender. Season as desired.
Ways to Use Stewed Tomatoes
Turn ordinary pasta dishes, meat sauce, and casseroles into flavorful masterpieces. Make a rich and savory meat sauce using ground beef and serve over pasta, or make marinara for cheesy chicken parmesan, or use stewed tomatoes as a tomato sauce base for a hearty chili or soup.
Storing Stewed Tomatoes
Store stewed tomatoes in an airtight container in the refrigerator for up to 4 days and freeze portions in zippered bags for up to two months. Reheat from fresh or frozen on low heat on the stovetop.
More Tomato Recipes
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Stewed Tomatoes
Homemade stewed tomatoes make for a rich and savory sauce.
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Prepare a large bowl of ice water. Bring a medium saucepan of water to a boil. Cut a small ‘X’ in the bottom of the tomatoes and drop them into the boiling water, let cook 30 seconds. With a slotted spoon, transfer the tomatoes to the ice water to cool.
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Once cool, peel the skins off the tomatoes and discard. Core the tomatoes and cut into chunks.
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In a medium saucepan, heat the olive oil over medium heat. Add the celery, bell pepper, onion, and garlic. Cook for 3 minutes or until the onion is tender. Add the tomatoes, basil, salt, and sugar.
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Cover and reduce the heat to low. Let the tomatoes stew until tender, stirring occasionally, about 35 minutes.
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Taste and season with additional salt if desired.
Leftovers will keep in the refrigerator for 4 days, and in the freezer for 2 months.
Calories: 61 | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 160mg | Potassium: 330mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 24mg | Calcium: 21mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Sauce
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