This stewed tomatoes recipe is a simple yet flavorful dish that's perfect as a side, a topping, or even as a base for other recipes. The combination of tender tomatoes, sautéed onions, and a hint of garlic makes it a versatile and delicious addition to just about any meal. Plus, it’s incredibly easy to make with just a few simple steps.
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My Take on Stewed Tomatoes
Stewed tomatoes have always been one of those comfort foods that remind me of home.
Growing up, my mom would make a big batch during the summer when tomatoes were at their peak, and we’d use it in everything from pasta dishes to grilled meats to just topping bread. This recipe is a simplified version of hers.
On top of tasting good, they're so, so easy to make. Less than a handful of simple steps are all you need to follow to whip 'em up.
Ingredients
Here’s what you’ll need to make this stewed tomatoes recipe:
- 2 tablespoon olive oil
- ½ red onion, finely diced
- 3 garlic cloves, minced
- 6 medium tomatoes or 2 (14.5 oz) cans of diced tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- Salt and pepper, to taste
Pretty common kitchen/pantry items, right?!
How to Make Stewed Tomatoes
Again, making these stewed tomatoes is a breeze. Just a bit of slicing and dicing is all that you need to do and then your stove/pan will take care of the rest from there.
Step One: Sauté the Onions and Garlic
Start by adding the olive oil to a nonstick pan over medium heat. Once the oil is hot, add the finely diced red onion and cook for a few minutes until it softens. Then, add the minced garlic and sauté for about 30 seconds until fragrant.
Step Two: Simmer the Tomatoes
Next, add the diced tomatoes, dried parsley, paprika, and sugar to the pan. Stir everything together to combine the flavors.
Step Three: Simmer and Season
Reduce the heat to low and let the mixture simmer for about 10 minutes, allowing the flavors to meld together. After simmering, season the tomatoes with salt and pepper to taste.
Step Four: Serve or Store
Serve the stewed tomatoes immediately as a side dish, or use them as a base for other recipes. If you have leftovers, you can store them in jars in the refrigerator for later use.
How to Store Stewed Tomatoes For Maximum Freshness
If you have any leftover stewed tomatoes, you’ll want to store them properly to keep their delicious flavor for as long as possible. I’ve learned a few tricks over the years that help make my stewed tomatoes last, so here are my best tips to keep them fresh and tasty:
- Refrigeration: I always store stewed tomatoes in an airtight container or glass jars in the refrigerator, and they usually stay fresh for up to 5 days. To make sure they last, I let them cool completely before sealing them up—this helps prevent condensation inside the container. I also like to label the jar with the date, so I know exactly how long they’ve been in there.
- Freezing for Longer Storage: When I make a big batch, I often freeze some to enjoy later. I use airtight containers or heavy-duty freezer bags, leaving a little room at the top because the tomatoes expand as they freeze. Stewed tomatoes keep well in the freezer for up to 3 months, and I love having them on hand for quick meals. To use, I just thaw them overnight in the fridge and heat them up on the stovetop.
- Canning Stewed Tomatoes: If you want your stewed tomatoes to last even longer, canning is a great option. My grandmother taught me how to can them properly using a pressure canner—it’s a bit of an extra step, but it’s worth it. Properly canned, they’ll last up to a year, and there’s nothing like opening a jar of homemade stewed tomatoes in the middle of winter.
- Use Clean Utensils: One thing I’ve learned the hard way is to always use clean utensils when scooping out stewed tomatoes. It keeps bacteria at bay and helps them stay fresh longer—simple, but it makes a big difference.
- Divide into Portions: I like to portion the tomatoes into smaller containers before storing. That way, I only reheat what I need, and the rest stays untouched. This is especially handy when you’re using them for different meals throughout the week.
- Avoid Cross-Contamination: If you plan to freeze or can your stewed tomatoes, avoid adding fresh ingredients like herbs or garlic that weren’t part of the original cooked batch. They can alter the acidity and impact how well your tomatoes keep.
- Reheat Properly: I always reheat my stewed tomatoes on the stovetop over medium heat until they’re warmed through—it brings out the flavors beautifully. Just be careful not to reheat more than once to keep them tasting their best.
These tips have helped me enjoy my stewed tomatoes for weeks, and sometimes even months, after making them. I hope they work just as well for you, so you can savor that fresh, homemade taste every time!
FAQs About Stewed Tomatoes
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Simply blanch, peel, and chop them before adding them to the pan. The cooking time may be slightly longer to allow the fresh tomatoes to break down. You'll need to use about 6-7 medium-sized tomatoes for this recipe if using fresh ones.
What can I use stewed tomatoes for?
Stewed tomatoes are one of those pantry staples that I find myself reaching for time and time again because they’re so versatile. They’re not just delicious on their own—they can be the base for so many different dishes.
Here are some of my favorite ways to use them:
- Soups and Stews: Stewed tomatoes are perfect for adding a rich, tomatoey base to soups and stews. I love using them in minestrone, vegetable soup, or even a classic beef stew. They add depth and a hint of sweetness that really rounds out the flavors.
- Pasta Sauces: Whenever I’m in the mood for a quick and easy pasta night, stewed tomatoes are my go-to. I’ll simmer them with some garlic, olive oil, and herbs to create a simple yet flavorful sauce. You can add ground meat, sautéed veggies, or even a splash of cream for a richer sauce.
- Toppings for Grilled Meats and Vegetables: One of my favorite ways to use stewed tomatoes is as a topping for grilled chicken, fish, or even roasted vegetables. I’ll heat them up with a little bit of balsamic vinegar and fresh herbs, and spoon them over the top—it adds a burst of flavor and makes a simple meal feel elevated.
- Casseroles and Bakes: I love adding stewed tomatoes to casseroles and bakes, like stuffed peppers, shepherd’s pie, or baked chicken dishes. They add moisture and a punch of flavor that complements the other ingredients perfectly. Plus, they help keep everything nice and juicy.
- Breakfast Dishes: Believe it or not, stewed tomatoes can also shine at breakfast. I love adding them to a skillet with sautéed onions and bell peppers, then cracking a few eggs on top for a quick and delicious shakshuka. It’s a fantastic way to start the day.
- Quick Side Dish: When I’m short on time, I'll warm up some stewed tomatoes with some fresh herbs, some squash, and a sprinkle of parmesan. It’s an easy and tasty side dish that pairs well with almost any meal.
My Final Thoughts
This stewed tomatoes recipe is a staple in the Cunningham household.
The combination of simple ingredients and rich flavors makes it a go-to for so many meals.
Anyway, I hope you enjoy making and eating this dish as much as we do.
As always, leave a comment below if you try it out!
More Easy Recipes To Make Next
If you’re looking for more easy recipes, I’ve got you covered.
Give one of these a shot next:
- Chicken Philly cheesesteak
- Mexican street corn pasta
- Copycat Cheesecake Factory 4 cheese pasta
- Penne alla vodka with chicken
- Chicken rasta pasta
- Chicken and chorizo pasta
- Spicy vodka pasta
- Pesto without pine nuts
Easy Stewed Tomatoes Recipe
This stewed tomatoes recipe is a simple yet flavorful dish that's perfect as a side, a topping, or even as a base for other recipes. The combination of tender tomatoes, sautéed onions, and a hint of garlic makes it a versatile and delicious addition to any meal. Plus, it’s incredibly easy to make with just a few simple steps.
Ingredients
- 2 tablespoon olive oil
- ½ red onion, finely diced
- 3 garlic cloves, minced
- 2 (14.5 oz) cans of diced tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- Salt and pepper to taste
Instructions
1. Add olive oil to a nonstick pan over medium heat. Add the onion and cook for a few minutes until softened. Add the minced garlic and cook for 30 seconds.
2. Add the diced tomatoes, dried parsley, paprika, and sugar. Stir to combine.
3. Drop the heat to low and simmer for 10 minutes. Season with salt and pepper to taste.
4. Serve immediately or store in jars.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 81Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 130mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g
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