recipe for stewed tomatoes
The Best recipe for stewed tomatoes
I love how versatile stewed tomatoes are. They’re perfect for topping toast or crackers, mixing into soups and sauces, or just eating on their own with a sprinkle of salt and pepper. They’re also surprisingly good for you—packed with natural sugars, fiber, and vitamins that make them a healthier alternative to processed sauces. My husband swears by them after a long day of work, and my kids will eat them with their hands if I let them, which is fine by me. They’re that easy to love. And honestly, there’s nothing quite like the smell of simmering tomatoes filling the kitchen, making the whole house feel a little cozier. It’s a recipe that’s been in my kitchen for decades, and it’s still just as good as it was the first time.
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Classic Stewed Tomatoes with Fresh Herbs
A simple, flavorful stewed tomato sauce perfect for pasta, bread, or as a base for soups. The slow simmering brings out deep, rich tomato flavor.
🥘Ingredients
- 4 large ripe tomatoes, peeled and chopped
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 1 cup water or vegetable broth
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
👨🍳Directions
-
1
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes. -
2
Add minced garlic, dried oregano, dried basil, and bay leaf. Stir for 30 seconds until fragrant. -
3
Pour in chopped tomatoes and water or broth. Stir to combine, then bring to a gentle simmer. Reduce heat to low. -
4
Cover and let simmer for 25–30 minutes, stirring occasionally, until tomatoes break down into a thick sauce. -
5
Remove bay leaf. Season with salt and black pepper to taste. For a smoother texture, strain through a fine-mesh sieve if desired.
🔧Equipment
- Large pot
- Wooden spoon
- Fine-mesh strainer (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Stewed Tomatoes with Fresh Herbs Works
❓ Frequently Asked Questions About Stewed Tomatoes with Fresh Herbs
How long should stewed tomatoes simmer before reducing?
Simmer stewed tomatoes until they thicken into a glossy sauce, which usually takes about 20–30 minutes. Check occasionally and stir in a small amount of water if needed to prevent sticking. The sauce should be rich and slightly syrupy, not watery.
Can I use fresh tomatoes instead of canned?
Yes, you can substitute fresh tomatoes by using 4–5 large ripe tomatoes (about 1.5–2 pounds) and simmering them whole in a pot with a splash of water for 30–40 minutes until soft. Remove skins, then blend or mash until smooth before continuing with the recipe.
What if my tomatoes aren’t ripe enough?
Use slightly underripe tomatoes, but add them to the pot with 1 cup of water or broth to help them soften. Simmer gently for 45–60 minutes until tender, then blend or mash. The result will still be flavorful but slightly less concentrated.
How do I store leftover stewed tomatoes?
Cool quickly in the fridge, then transfer to an airtight container. They’ll keep for 5–7 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight before using.
Can I make this sauce ahead of time?
Absolutely! Cook the sauce in advance and store it refrigerated or frozen. Reheat gently over medium heat, stirring occasionally, until warm and smooth. Adding a splash of milk or cream can help restore a silky texture if it thickens too much.
