Stewed Tomatoes

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.

bowl of Stewed Tomatoes with vegetables and bread around it

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.

oil , pepper , tomatoes , onion , celery , salt , garlic , sugar , and basil with labels to make Stewed Tomatoes

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.

slicing iced tomatoes to make Stewed Tomatoes

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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Homemade stewed tomatoes make for a rich and savory sauce.

Prep Time 15 minutes

Cook Time 58 minutes

Total Time 1 hour 13 minutes

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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.
Once cool, peel the skins off the tomatoes and discard. Core the tomatoes and cut into chunks.
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.
Cover and reduce the heat to low. Let the tomatoes stew until tender, stirring occasionally, about 35 minutes.
Taste and season with additional salt if desired.

Tomatoes can vary in acidity. Add more or less sugar as needed.
Leftovers will keep in the refrigerator for 4 days, and in the freezer for 2 months.

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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