Stewed Tomatoes

Tomatoes are a crucial ingredient in many cuisines, and having homemade stewed tomatoes on hand makes it easy to pull together innumerable meals quickly and easily. Cooking a hearty beef and bean soup? Add some of these tomatoes for acidity and body. Working on a pasta dish? Turn this stewed tomatoes recipe into a spaghetti sauce. Feeling chilly? Learn how to stew tomatoes and stir up a warming pot of chili con carne.

Stewed tomatoes are not canned tomatoes. Canned tomatoes are simply tomatoes with no additional aromatics, seasonings or spices; they’re like a blank slate for whatever you’re preparing. Stewed tomatoes typically contain onions or garlic, fresh or dried herbs, and sometimes spices. For this reason, they may not work for every recipe that calls for canned tomatoes, but they will work for many, so use your culinary discretion.

Stewed Tomato Ingredients

• Tomatoes: Romas are an excellent type of tomato for this stewed tomato recipe, as they are fleshy and less watery than some other varieties. Beefsteak tomatoes also work well. Generally, prioritize buying the most flavorful tomatoes, whether fresh garden tomatoes, heirlooms from a farmers market or vine-ripened fruit from the grocery store.
• Bell pepper: The recipe calls for classic green bell peppers, but if you prefer, you can use red, yellow or orange bell peppers instead. The warmer-colored peppers are sweeter and less vegetal than their green brethren, which will influence the finished product’s flavor.
• Onion: The red onion in the recipe is optional, but using it will give your stewed tomatoes recipe a big flavor boost, so we recommend it. A yellow or white onion is an excellent swap if you don’t have a red one.
• Celery: Celery is also optional but recommended for a more complex and interesting finished product.
• Salt and sugar: Salt is a crucial seasoning, and some people like the hint of sugar to balance out the acidity of the tomatoes.
• Dried herbs: Although optional, dried oregano and basil add flavor to these stewed tomatoes.

Directions

Step 1: Remove the tomato skins

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Bring a stockpot of water to a boil. With the tip of a sharp paring knife, slit a small “X” into the bottom of each tomato.

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Add the tomatoes to the boiling water and cook for 10 minutes. Drain.

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Once cooled, slip off the skins and discard them.

Editor’s Tip: When learning how to make stewed tomatoes, removing the tomato skin is optional, so feel free to skip this step. With great results, you can also poach the tomatoes for a much shorter time, typically 30 to 60 seconds. When the skins start to wrinkle, gently scoop out the tomatoes and place them in a cold water bath. Then, slide the skins off. Make sure to empty the pot before continuing to the next step.

Step 2: Make the stewed tomatoes

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Chop the tomatoes into bite-sized pieces.

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Put the chopped tomatoes back into the empty stockpot. Add the green pepper and, if desired, onion and celery. Bring the mixture to a simmer.

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Stir in the salt, sugar and, if desired, oregano and basil.

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Simmer over medium-low heat for 30 to 35 minutes or until the tomato and pepper pieces are very soft.

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How to Use Stewed Tomatoes

• In soups and stews: Hundreds of soups and stews use stewed tomatoes, which is a perfect opportunity to swap in your homemade version. Try them in tomato basil soup, curried chicken soup and slow-cooker chickpea tagine.
• With pasta: You can’t go wrong with combining noodles and tomato-based sauces. For a simple weeknight meal, try a bowl of creamy tomato Alfredo. When you have more time, use the stewed tomatoes in our best lasagna.
• Mixed into casseroles: One-dish meals often rely on stewed tomatoes for moisture. Try using your homemade tomatoes in cowboy cornbread casserole, zucchini pizza casserole or cabbage roll casserole.

Stewed Tomato Variations

• Spice your sauce: If you’re a fan of spicy tomato dishes like pasta all’arrabbiata or eggs in purgatory, spike your stewed tomatoes with cayenne powder, chili flakes or a can of chipotle chiles in adobo.
• Add Mexican seasonings: If you want to use your stewed tomatoes in Mexican or Tex-Mex dishes such as slow-cooker pork pozole, chicken mole or albondigas, season them with cumin, coriander, cilantro, and hints of allspice and cinnamon.
• Herb it up: Tomatoes and herbs are great friends, so don’t hesitate to add handfuls of fresh herbs to the pot. Basil, oregano, thyme, parsley and rosemary would all be wonderful.

How to Store Stewed Tomatoes

Store stewed tomatoes in airtight containers or jars in the fridge. Glass containers are best, as they won’t pick up aromas or stain.

How long do stewed tomatoes last?

Because they have some acidity, stewed tomatoes last for up to five days in the fridge.

Can you freeze stewed tomatoes?

Stewed tomatoes freeze very nicely. You can store them in freezer-safe bags with the air squished out, in glass jars with room left for expansion or in other airtight freezer-safe containers. They’ll be good in the freezer for several months, but use them within three months for the best taste and texture.

Stewed Tomato Tips

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Are stewed tomatoes good for canning?

Stewed tomatoes are good for canning. However, after you make stewed tomatoes, you won’t know their exact pH; for safety, process them in a pressure canner rather than a water bath canner.

Are you supposed to drain stewed tomatoes?

No, you want to keep that liquid! It’s made up of the juices from all your flavorful vegetables, forming an amazing base for sauces and soups. If you’d like, you can puree the stewed tomatoes to make a more uniform product.

Can you make stewed tomatoes in a slow cooker?

Yes. Complete Step 1, then add all your ingredients to the slow cooker. Check your appliance’s instruction booklet to determine what setting to use and how long the cooking time should be.

Can you use discarded tomato skins?

Tomato skins are nutritious, so you can save them to add to stock. Some people dehydrate the skins and turn them into a powder that can be used in bread or pasta dough, and others crisp them in oil to make an unusual salad topping.