These Stewed Tomatoes are just like the ones my grandmother cooked every summer. It’s super easy to make them, even if they’re not straight from a garden. This isn’t just about cooking; it’s about coaxing out the sweet, tangy essence of summer, creating a versatile cornerstone for countless comforting meals.
If I have more tomatoes in my garden I love to make these: cherry tomato jam and bagels with sundried tomatoes.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Stewed Tomato Recipe is a Keeper
I love this recipe because not only is it quick and easy, it’s also incredibly delicious. It’s a great way to jazz up sandwiches and wraps using simple ingredients.
- Simplicity and Accessibility: Often, the best recipes are straightforward, using readily available ingredients. Stewed tomatoes, at their core, are just tomatoes cooked down, usually with some aromatics and seasoning.
- Versatility: A good stewed tomato recipe is incredibly versatile. You can use them as a side dish, a base for soups or sauces, an addition to casseroles, or even as a topping for toast or polenta.
- Flavor Profile: A “keeper” recipe likely achieves a perfect balance of flavors – the natural sweetness and acidity of the tomatoes, complemented by herbs, spices, and perhaps a touch of onion or garlic clove. The slow cooking process allows these flavors to meld and deepen.
- Efficiency/Make-Ahead Potential: Stewed tomatoes are a great recipe for making in larger batches and can be frozen or canned, making meal prep easier down the line.
- Customization: While a good recipe provides a solid foundation, it often allows for easy customization to suit individual tastes (e.g., adding more herbs, a pinch of sugar to balance acidity, or a touch of heat).
What Are Stewed Tomatoes?
Stewed tomatoes are gently cooked tomatoes, usually with onion, celery, bell pepper and seasonings.
Pro Tip for Homemade Stewed Tomatoes
Stewed tomatoes freeze beautifully. Let them cool, then portion into freezer-safe bags or containers. Label with date!
Ingredient Notes to Make Stewed Tomatoes
All of the required ingredients are easy to find at the store, but some may be around your kitchen already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Fresh Tomatoes: It’s best to use fresh tomatoes but you can also use canned diced tomatoes. Keep in mind, 10 tomatoes is about 2.5-3 pounds of tomatoes. Roma or plum are idea.
- Aromatics: Add aromatics such as onion, celery or bell pepper.
- Seasonings: Parsley, sugar, thyme, dried basil, garlic powder, oregano, salt and pepper are all great seasonings. Feel free to also use an All Purpose Seasoning, Italian Seasoning or any other of your favorite spice blends.
Variations and Substitutions Easy Homemade Stewed Tomatoes
This recipe is so versatile. Experiment with flavors by using different ingredients.
- No‑Peel Hack: If you prefer to peel the tomatoes, let them sit in boiling water for 20 sec or leave skins on for extra texture.
- Ideal Thickness: Stir occasionally to break up tomatoes.
- Add Sugar: Adjust sweetness with a pinch of sugar or maple syrup.
- Spice it Up: Cumin & chili flakes for Cajun twist, add fresh herbs at end.
How to Make the Best Stewed Tomatoes
This recipe comes together in just 3 easy steps. These Italian stewed tomatoes are so good, I make this at the end of tomato season.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Boil Tomatoes: Wash the tomatoes and make an “X” on the bottoms using your knife. Bring a large pot of water to a boil and add tomatoes to blanch.
- Add Tomatoes to Ice Bath: After 2 minutes, remove the tomatoes from the boiling water and transfer them to an ice water bath. When cool enough to handle, peel off the skins and stems.
- Simmer the Tomatoes: Pour the water out of the large saucepan and add tomatoes back in to simmer for 30 minutes.
Prep Ahead Suggestions for Fresh Tomato Side Dish
I like to prepare steps ahead of time so that I don’t have to do everything at one time when I’m making the recipe.
- Blanch: Blanch and peel tomatoes ahead of time. You could try using cherry tomatoes if you like.
- Chop Veggies: Chop all veggies, like green peppers, and store in airtight containers in the fridge.
- Double the Recipe: Make a double batch and freeze for later!
Alternate Cooking Methods to Preserve Tomatoes
You can also make this recipe in the crock pot or pressure cooker.
- Slow Cooker: Sauté aromatics first, then add everything to the slow cooker and cook on low for 4–6 hours.
- Pressure Cooker: Use sauté setting first, then cook on high pressure for 10 minutes, quick release.
How to Store, Reheat and Use Leftovers
- Store: Store juicy tomatoes in airtight containers in the fridge for up to 5 days.
- Freeze: Freeze in labeled freezer bags or containers for up to 6 months.
- Reheat: Gently reheat on the stovetop or microwave until warmed through.
- Use Leftovers: Use stewed tomatoes in vegetable soups, over grilled chicken, eggs, pasta, cornbread topping, chili, pasta sauces, casseroles, or over rice or grits.
Common Questions About This Recipe – delete if not using
Beefsteak tomatoes or plum tomatoes such as Roma tomatoes are both great varieties to make homemade stewed tomatoes. It’s best to use ripe tomatoes.
Yes, canning is a great way to extend your Italian stewed tomatoes’ life. Be sure to follow safe canning guidelines.
Expert Tips to Love this Recipe
- Taste and Adjust: Always taste and adjust seasoning at the end—every batch of tomatoes is different.
- Enhance Flavor: Add a splash of vinegar or lemon juice if the recipe for homemade stewed tomatoes tastes flat.
- Sauté: Don’t skip the sauté step—it builds flavor that canned stewed tomatoes just don’t have.
- Simmer: Let garden tomatoes simmer uncovered to reduce and thicken the tomato sauce.
- Serve this Recipe: Serve with Italian Pork Sausage Pasta, Old Fashioned Baked Macaroni and Cheese or Taco in a Bag (Walking Tacos).
More Recipes You Might Like
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Simple Homemade Stewed Tomatoes
Equipment
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 28 ounces Tomatoes, approximately 10 tomatoes
- ¼ teaspoon Salt
Instructions
- Set a large pot of water on high heat.
- Clean all of your tomatoes and use a sharp paring knife to cut a small “X” in the bottom of each tomato.
- Once the pot of water is boiling, place the tomatoes into the boiling water and blanch for 2 minutes.
- Meanwhile, prepare a bowl filled with ice water.
- After the 2 minutes is over, remove the tomatoes to the bowl of ice water.
- Once the tomatoes are cool enough to handle, peel off and discard their skins and stems. Repeat with all tomatoes.
- Pour out the water from the pot and place the tomatoes back in the pot.
- Set over low heat and simmer, stirring occasionally, for 20-30 minutes until thickened.
Christina’s Notes
- No‑peel hack: peel in boiling water for 20 sec or leave skins on for extra texture.
- Ideal thickness: stir occasionally to break up tomatoes.
- Adjust sweetness with a pinch of sugar or maple syrup.
- Spice it up: cumin & chili flakes for Cajun twist, add fresh herbs at end.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.