Stewed tomatoes were something that my grandmas canned on their own homemade or, less frequently, purchased at the store and served straight from the can. My personal experience with stewed tomatoes came from a can and they were mushy “tomatoes” mixed with loads of equally soft green peppers (not my favorite). Plus, they just weren’t good.
I set out to change public opinion (or at least that of my adult kids’) on all things stewed tomatoes. And after a few rounds of recipe testing and development in the test kitchen, I have created a top-notch stewed tomatoes recipe that is better than canned. Hands down.
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A big piece of my water brined focaccia bread topped with zesty stewed tomatoes and I’ve got lunch that doubles as instant time-travel-to-Italy.
Technically…what are stewed tomatoes?
A stew is a rustic simmer of meat and vegetables in a rich gravy. Stewed tomatoes are a rustic chunky sauce of fresh tomatoes and vegetables (peppers and onions, in the case of this recipe) seasoned with a bunch of fresh herbs and seasoning. Stewed tomatoes can be served on their own or as a topping for pasta, bread or potatoes and are the ultimate prescription for a bounty of garden tomatoes of all kinds.
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Best tomatoes for stewed tomatoes
I found that Roma tomatoes are best for stewed tomatoes given their thick, sturdy walls and minimal seeds and juices. Look for Romas that are firm to the touch with smooth skin and bright red in color. They peak in season from May – October with August being prime tomato season here in Zone 5 (Midwest/Chicago).
Rundown of other notable ingredients
Real quick…since you probably are running to the store anyway unless you are blessed with a garden full of tomatoes and herbs…a few things to pick up:
Don’t have fresh tomatoes?
Use canned whole San Marzano tomatoes instead.
How to make stewed tomatoes
- Peel and seed the tomatoes
- Make the stewed tomatoes
Uses for stewed tomatoes
Not sure where to use and serve stewed tomatoes? Think of them as a super flexible very chunky Italian sauce.
I love serving stewed tomatoes alongside a perfectly cooked chicken breast for an easy weeknight meal or as a condiment on an Italian beef sandwich.
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Better than Canned Stewed Tomatoes Recipe (in 30 minutes)
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Equipment
- sauce pan
Ingredients
- 2 lb Roma tomatoes, ripe
- 2 Tablespoons olive oil
- ½ cup diced onion, about 1/2 small onion
- 2 cloves garlic, minced
- 1 Tablespoon red wine vinegar
- 1 cup chopped peppers, I use a combination of red, yellow and orange
- 2 bay leaves
- ¼ cup fresh basil leaves, chopped
- ¼ cup fresh parsley leaves, minced
- 2 Tablespoons fresh oregano, minced
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper, or more to taste
Instructions
Peel and seed tomatoes
- Bring a 4 qt or medium saucepan filled halfway with water to boil.
- Use a sharp paring knife to make an "x" in the root of each tomato. Add the tomatoes to the boiling water making sure the tomatoes are covered completely.2 lb Roma tomatoes
- As soon as the skin starts to pull away near the "x", remove the tomatoes carefully with a slotted spoon and allow to cool until you can handle them. Carefully peel back the skin from each tomato and dice them. Squeeze out any extra seeds.
Make stewed tomatoes
- To a medium 4qt. sauce pan, heat olive oil over medium heat. Add onions and saute for about 3 minutes until translucent and slightly golden. Stir in the garlic for about 1 minute or until you can smell it.2 Tablespoons olive oil, ½ cup diced onion, 2 cloves garlic
- Add a splash or two of red wine vinegar and cook off a bit with the onions and garlic, about 1 minute.1 Tablespoon red wine vinegar
- Stir in the tomatoes, peppers, and herbs followed by the seasoning. Reduce the heat and simmer for about 15 minutes until the tomatoes and peppers cook down. Add in the red wine vinegar right at the end for the last minute of cooking. Taste and correct for seasoning.1 cup chopped peppers, 2 bay leaves, ¼ cup fresh basil leaves, ¼ cup fresh parsley leaves, 2 Tablespoons fresh oregano, 1 teaspoon garlic powder, 1 teaspoon celery salt, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Use with chicken or stuffed into a baked potato. Serve cold with toasted crostinis.
