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.
You’ll Love This Stewed Tomatoes Recipe Because…
- 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
Parmesan Oven Baked Tomatoes
Roasted Tomatoes
Broiled Tomatoes
Stuffed Tomatoes
Did you enjoy this Stewed Tomatoes Recipe? Leave a comment and rating below.
Stewed Tomatoes
Equipment
Ingredients
- 1 pound ripe tomatoes
- 1 tablespoon olive oil
- 1 rib celery finely diced
- ¼ cup diced green bell pepper
- ¼ cup finely diced onion
- 1 clove garlic minced
- ¼ teaspoon dried basil
- ¼ teaspoon salt or to taste
- ¼ teaspoon granulated sugar
Instructions
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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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Sauce
Cuisine American
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Hi! I just made your stewed tomatoes recipe – actually I tripled it because I had some extra tomatoes – My question is if I want to make say the Easy Meat sauce – how do I use the stewed tomatoes. Do I add all the other ingredients to the stewed tomatoes even though it has a lot of the same ingredients?? So, I would use the stewed tomatoes instead of the 28 ounce can of diced tomatoes. I’m confused – and I tripled the recipe, and it gave me about 48 ounces so when it calls for 28 ounces of canned diced tomatoes – how much is that in your stewed tomato recipe?? I’m sorry question is not very clear I didn’t quite know how to ask it – thank you
Hi Donna, You can just add ground beef to the stewed tomatoes to make an easy meat sauce. If you want to make this easy meat sauce recipe I would use 28 ounces of the stewed tomatoes in place of the diced tomatoes and adjust the seasoning to taste. I hope that answers your questio.