Stewed Tomatoes Recipe
Chunky Italian-style stewed tomatoes made with fresh tomatoes, garlic, onion, green bell pepper, basil, and oregano. Serve them right away, spoon them over dinner, refrigerate for the week, or freeze for later.
Servings: 5 cups
Cost: $8
Equipment
- dutch oven or large stockpot
- ladle
- Freezer-safe jars, containers, or bags
Ingredients
- 5 pounds tomatoes preferably Roma, plum, or San Marzano
- 2 tablespoons olive oil
- 1 large sweet onion diced
- 1 green bell pepper diced
- 5 garlic cloves peeled and crushed
- 2 tablespoons fresh chopped oregano
- 1/4 cup chopped fresh basil
- 1 teaspoon granulated sugar optional or to taste
- Kosher salt and black pepper to taste
Instructions
- Bring a large pot of water to a boil. Prepare an ice bath in a large bowl and set aside.
- Add the tomatoes, a few at a time, to the boiling water and cook for 1 minute. Immediately transfer to the ice bath. Repeat with the remaining tomatoes.
- Carefully remove the peels from the tomatoes. Cut the tomatoes into quarters or large chunks and set aside.
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat.
- Add the onion and green bell pepper. Cook until softened, about 5 minutes.
- Stir in the tomatoes, garlic, oregano, and basil. Simmer uncovered for 45 minutes.
- Stir in the sugar and continue cooking for 15 minutes more, or until the tomatoes reach your desired consistency.
- Season with salt and black pepper to taste.
- Serve immediately, or transfer to airtight containers and refrigerate for up to 10 days.
- To freeze, cool completely and transfer to freezer-safe containers, jars, or bags. Leave headspace if using jars.
- If you want to can stewed tomatoes for shelf-stable storage, use a tested canning recipe and follow current safe-canning guidelines.
Notes
- Roma, plum, and San Marzano tomatoes work especially well because they are meaty and less watery. If using tomatoes with a large core, remove and discard the core before cutting.
- For thicker stewed tomatoes, simmer uncovered a little longer. For saucier stewed tomatoes, stop cooking once the tomatoes are tender and juicy.
- This recipe freezes well. If freezing in jars, leave 1 to 1 1/2 inches of headspace so the tomatoes can expand.
- This recipe has not been tested for water-bath canning. If you want shelf-stable jars, use a tested canning recipe and follow current safe-canning guidelines.
Nutrition
Calories: 158kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 25mg | Potassium: 1190mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3965IU | Vitamin C: 84mg | Calcium: 92mg | Iron: 2mg