Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Difficulty: Easy

Cooking Heat Intensities

• Preparing vegetables: No heat
• Sautéing vegetables: Medium Heat (4–5/10)
• Bringing tomatoes to a simmer: Medium-High Heat (6/10)
• Slow stewing: Low Heat (2–3/10)
• Final thickening (optional): Medium Heat (4/10)

Ingredients

• 3 pounds fresh ripe tomatoes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 small green bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon sugar (optional)
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon thyme
• ¼ teaspoon crushed red pepper flakes (optional)
• ¼ cup vegetable broth or water
• 2 tablespoons chopped fresh parsley

Optional Thickener

• ½ cup soft bread crumbs

or

• 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Equipment Needed

• Large saucepan or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups
• Measuring spoons

How to Peel Fresh Tomatoes

For the smoothest stewed tomatoes, remove the skins before cooking.

1. Bring a large pot of water to a boil.
2. Cut a small “X” into the bottom of each tomato.
3. Boil tomatoes for 30–45 seconds.
4. Transfer immediately into ice water.
5. Peel away the loosened skins.
6. Remove cores and chop.

Instructions

Step 1: Prepare the Vegetables

Wash and chop the tomatoes.

Dice the onion, celery, and bell pepper into small pieces.

Mince the garlic.

Step 2: Sauté the Aromatics

Heat olive oil in a Dutch oven over medium heat (4–5/10).

Add:

• Onion
• Celery
• Bell pepper

Cook for about 6–8 minutes, stirring frequently until softened.

Add garlic and cook another 30 seconds until fragrant.

Step 3: Add Tomatoes

Increase heat slightly to medium-high (6/10).

Add:

• Chopped tomatoes
• Vegetable broth
• Salt
• Pepper
• Sugar
• Basil
• Oregano
• Thyme

Stir well.

Cook until the mixture begins to bubble gently.

This takes approximately 5 minutes.

Step 4: Simmer Slowly

Reduce heat to low (2–3/10).

Cover loosely.

Simmer for 20–25 minutes, stirring every few minutes.

The tomatoes will gradually soften while the flavors blend beautifully.

Step 5: Thicken if Desired

Traditional stewed tomatoes often include bread crumbs.

Simply stir in the bread crumbs during the last few minutes of cooking.

For a smoother texture, stir in the cornstarch slurry instead.

Cook another 2–3 minutes until thickened.

Step 6: Finish

Remove from heat.

Stir in fresh parsley.

Taste and adjust seasoning.

Serve immediately.

Serving Suggestions

Stewed tomatoes pair wonderfully with:

• Meatloaf
• Grilled chicken
• Roast turkey
• Pork chops
• Fried chicken
• Rice
• Mashed potatoes
• Buttered noodles
• Cornbread
• Fresh biscuits
• Toasted sourdough bread

They also make an excellent base for vegetable soup, pasta sauce, chili, or casseroles.

Storage

Store leftovers in an airtight container.

Refrigerator:

Up to 4 days.

Freezer:

Up to 3 months.

Allow to cool completely before freezing.

Reheating

Stovetop

Heat over low to medium heat (3–4/10)

Cook for 5–8 minutes, stirring occasionally.

Microwave

Heat in 1-minute intervals.

Stir between each interval until thoroughly heated.

Recipe Tips

• Choose ripe tomatoes for the sweetest flavor.
• Roma tomatoes create a thicker stew.
• Add a tablespoon of butter before serving for extra richness.
• Fresh herbs provide brighter flavor than dried herbs.
• Simmer uncovered if you’d like a thicker consistency.
• Taste before serving and adjust salt if necessary.

Recipe Variations

Southern Stewed Tomatoes

Add:

• Bread crumbs
• Butter
• Extra celery

This creates the traditional Southern version.

Italian Style

Mix in:

• Parmesan cheese
• Fresh basil
• Italian seasoning

Serve over pasta.

Spicy Version

Add:

• Jalapeños
• Cayenne pepper
• Crushed red pepper flakes

Perfect with grilled meats.

Garden Vegetable Version

Add:

• Zucchini
• Yellow squash
• Corn kernels
• Carrots

A delicious summer vegetable medley.

Frequently Asked Questions

Can I use canned tomatoes?

Yes.

Use two 28-ounce cans of whole peeled tomatoes with their juices.

Do I have to peel the tomatoes?

No, but peeling creates a smoother finished dish.

Can I freeze stewed tomatoes?

Absolutely.

Freeze in freezer-safe containers for up to three months.

How do I reduce acidity?

A teaspoon of sugar or a small pat of butter helps balance the acidity naturally.

Final Thoughts

Classic Stewed Tomatoes are one of those comforting recipes that never go out of style. Their simple ingredients, slow simmering process, and rich homemade flavor make them an excellent addition to almost any meal. Whether you’re using tomatoes fresh from the garden or quality canned tomatoes from your pantry, this recipe delivers delicious results every time.

Serve them as a side dish, spoon them over rice or pasta, or use them as the foundation for soups and casseroles. They’re easy to prepare, store well, and become even more flavorful the next day, making them a practical and satisfying recipe for busy home cooks.

Nutrition Information (Per Serving)

Approximate values

• Calories: 85
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Cholesterol: 0 mg
• Sodium: 390 mg
• Carbohydrates: 14 g
• Fiber: 3 g
• Sugars: 8 g
• Protein: 2 g
• Vitamin A: 20% Daily Value
• Vitamin C: 35% Daily Value
• Potassium: 510 mg
• Calcium: 4% Daily Value
• Iron: 6% Daily Value