Better than Canned Stewed Tomatoes Recipe (in 30 minutes)
If the idea of stewed tomatoes conjures images of overcooked vegetables in a can, think again. You're going to want to put these bold flavored, fresh stewed tomatoes with peppers on pasta, bread or alongside your favorite protein. Plus the whole side dish comes together in 30 minutes!
Servings 6
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.
