There’s something so nostalgic about a pot of stewed tomatoes simmering away on the stove. This stewed tomatoes recipe has been in my family for generations and remains one of the easiest and most versatile dishes I make. With just a few pantry staples and fresh or canned tomatoes, you can turn a humble ingredient into something comforting, tangy, and rich with flavor.
This recipe fits into so many occasions. Need a quick side dish for grilled chicken or fish? Done. Want a topping for rice, cornbread, or pasta? This one’s perfect. It even shines as a base for soups, stews, or shakshuka. Whether you’re using up garden tomatoes in summer or relying on canned ones in winter, stewed tomatoes are a year-round kitchen essential.
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What Makes This Stewed Tomatoes Recipe So Special?
Let’s be honest, there are dozens of stewed tomato recipes floating around. But this one stands out for its perfect balance of acidity and sweetness, the depth of flavor from just a few ingredients, and its flexibility. You can start with fresh tomatoes if you’re lucky enough to have ripe ones, or use canned whole tomatoes for ease and consistency. A bit of onion, garlic, olive oil, and a touch of sugar round out the flavor beautifully.
Another reason this stewed tomatoes recipe works so well is the texture. We don’t reduce it too much or make it watery. The tomatoes are soft and saucy but still hold their shape, giving the dish a rustic heartiness that’s so satisfying. I also love that it scales up effortlessly, you can double or triple the batch and freeze portions for later.
Customization ideas include:
- Add crushed red pepper for a spicy kick.
- Stir in fresh basil or oregano for an herby twist.
- Include a diced bell pepper or celery for more depth.
- Make it Southern-style with a touch of bacon grease or chopped bacon.
Other possible section titles:
- Why This Is the Only Stewed Tomatoes Recipe You’ll Need
- What Makes These Stewed Tomatoes So Good
- Secrets to the Perfect Stewed Tomato Every Time
Recipe Card
Stewed Tomatoes Recipe
4-6
servings10
minutes40
minutes90
kcalA rich and flavorful stewed tomatoes recipe made with just a few ingredients. Ideal as a side dish, pasta base, or savory breakfast addition.
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Ingredients
8 large 8 ripe tomatoes or 2 cans (28 oz) whole peeled tomatoes
1 tablespoon 1 olive oil or butter
1 medium 1 onion, finely chopped
2 cloves 2 garlic, minced
1 tablespoon 1 sugar (adjust to taste)
1/2 teaspoon 1/2 salt
1/4 teaspoon 1/4 black pepper
1/2 teaspoon 1/2 dried oregano or Italian seasoning (optional)
1 tablespoon 1 chopped fresh basil (optional)
Directions
- If using fresh tomatoes, score an X at the bottom of each and blanch in boiling water for 30 seconds. Peel and roughly chop.
- Heat olive oil in a saucepan over medium heat. Sauté onions until soft, about 5 minutes. Add garlic and cook another minute.
- Stir in chopped tomatoes (or canned tomatoes with juices). Break them up gently with a spoon.
- Add sugar, salt, pepper, and optional herbs. Bring to a simmer.
- Simmer uncovered for 30 to 40 minutes, stirring occasionally, until thickened and flavorful.
- Taste and adjust seasoning. Serve warm or store for later.
Notes
- For more acidity, add a splash of lemon juice or vinegar
- This freezes beautifully for up to 3 months
- Can be canned using a proper water bath method
Nutrition Facts
- Fat: 3g
- Sodium: 200mg
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 7g
- Protein: 2g
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Pro Tips for the Best Homemade Stewed Tomatoes
Here’s what I’ve learned after making this recipe hundreds of times:
- Fresh vs. Canned Tomatoes: Use fresh, ripe Roma or beefsteak tomatoes when in season. Blanch and peel them for the smoothest finish. Otherwise, canned whole peeled tomatoes (San Marzano is a favorite) work perfectly and save time.
- Don’t skip the sugar: A tiny bit of sugar balances the natural acidity of the tomatoes and brings out their sweetness, especially if they’re not garden-fresh.
- Simmer slowly: Low and slow gives the best flavor. Simmering for at least 30 minutes lets everything meld together beautifully.
- Add aromatics early: Sauté your onions and garlic until golden before adding the tomatoes. This builds depth from the start.
- Use a wooden spoon: It helps gently break the tomatoes without turning them into mush, preserving that hearty texture.
Stewed Tomato Variations to Match Every Craving
Southern-Style Stewed Tomatoes
This version is all about comfort. Add a bit of bacon fat instead of olive oil, toss in some chopped green bell pepper, and season with a pinch of sugar and black pepper. Some Southern cooks stir in a handful of crushed saltines to thicken it up and give it that signature texture.
Italian-Style Stewed Tomatoes
Transform the base with a splash of olive oil, chopped basil, oregano, and maybe a dash of balsamic vinegar. This variation pairs beautifully with grilled chicken, pasta, or spooned over grilled bread for a rustic appetizer.
Spicy Stewed Tomatoes
Kick things up by adding red pepper flakes, a pinch of cayenne, or even a chopped jalapeño. This version is excellent served over cheesy grits or with scrambled eggs for breakfast.
Garden Vegetable Stewed Tomatoes
If you’ve got veggies to use up, this version is your friend. Add chopped zucchini, celery, or bell peppers to bulk up the dish and make it even heartier. It becomes more like a chunky tomato stew, perfect with crusty bread.
FAQs and Troubleshooting
Let them simmer uncovered longer. If needed, add a teaspoon of tomato paste or a handful of crushed crackers or breadcrumbs.
Cool completely and store in an airtight container in the fridge for up to 5 days. They also freeze well for 3 months.
Absolutely. Tomatoes are rich in lycopene, antioxidants, and vitamin C. This recipe uses minimal oil and no processed ingredients.
Some tomatoes are more acidic than others. Add a pinch more sugar or stir in a bit of baking soda (¼ teaspoon) to balance it out.
How to Use Stewed Tomatoes in Everyday Cooking
Don’t stop at serving them as a side dish. Stewed tomatoes are incredibly versatile. Use them to:
- Spoon over creamy polenta or cheesy grits
- Mix into rice and beans
- Layer in lasagna or casseroles
- Top scrambled or poached eggs
- Toss with cooked pasta and fresh herbs
Conclusion: The Stewed Tomatoes Recipe You’ll Make Again and Again
This stewed tomatoes recipe is one of those humble dishes that surprises you with how much flavor it delivers. Whether you’re trying to use up an overflow of garden tomatoes or pulling a can from your pantry, it transforms simple ingredients into a cozy, tangy, and rich dish you’ll want to spoon over everything.
Make it spicy, Southern, or herb-packed. Serve it for breakfast, lunch, or dinner. However you enjoy it, this recipe will quickly earn its place in your weekly rotation.
If you loved this recipe, don’t miss my homemade Tomato Gravy Recipe or Tomato Jam Recipe. And if you try it, drop a comment below, I’d love to hear how you served yours.
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