This post may contain affiliate links. See our Privacy Policy.
Homemade stewed tomatoes are simple, comforting, and incredibly versatile. With just a few fresh vegetables and a short simmer on the stovetop, you get a warm, flavorful side dish that pairs beautifully with everyday meals. The tomatoes are lightly sweetened, seasoned, and cooked until tender, creating a rustic dish with old-fashioned charm.
Serve these stewed tomatoes alongside chicken, pork, or vegetables, or enjoy them on their own with crackers or croutons for an easy lunch. They’re a great way to use fresh garden tomatoes and adapt well to added seasonings or vegetables.
Feel free to adjust the recipe to suit your family’s tastes. Leave the onion out if you like, or make the recipe with tomatoes and no additional vegetables.
What You’ll Like About This Dish
Fresh, simple ingredients. Just tomatoes, aromatics, and a touch of seasoning.
Comforting texture. Tender tomatoes and vegetables simmer into a cozy, rustic side.
Versatile use. Enjoy as a side dish, a light lunch, or a base for soups and casseroles.
Easy technique. Blanching and simmering bring out the tomatoes’ best flavor and texture.
Ingredient Notes
- Tomatoes: Large, ripe tomatoes work best—blanching makes peeling easy.
- Onion: Adds sweetness and depth as it softens.
- Celery: Brings flavor and texture; slice thinly so it cooks quickly.
- Green bell pepper: Adds earthy flavor and mild sweetness.
- Kosher salt: Enhances flavor—adjust to taste.
- Black pepper: Freshly ground for best aroma.
- Sugar: Balances the acidity of the tomatoes.
- Butter: Optional but adds a richer, smoother finish.
Steps to Make Homemade Stewed Tomatoes
- Blanch, peel, core, and chop the tomatoes.
- Prepare the onion, celery, and bell pepper.
- Combine tomatoes, vegetables, seasonings, and sugar in a saucepan.
- Bring to a boil, then cover and simmer until vegetables are tender.
- Stir in butter, if using, and serve warm.
Tips
- Use fully ripe tomatoes for the sweetest, most flavorful results.
- Blanch only 30–45 seconds—overcooking makes tomatoes mushy before simmering.
- Dice vegetables evenly so they cook at the same rate.
- Adjust sugar to taste; some tomatoes are naturally sweeter than others.
- Add a pat of butter at the end for extra richness.
- For smoother consistency, lightly mash some of the tomatoes while simmering.
Recipe Variations
- Herbed stewed tomatoes. Add basil, thyme, parsley, or oregano during the simmer.
- Southern-style. Add a pinch of cayenne or a dash of hot sauce.
- Italian-style. Add garlic, a splash of olive oil, and a bit of dried Italian seasoning.
- Corn and tomato mix. Stir in a handful of corn kernels for sweetness and texture.
- Onion-free version. Substitute green onion tops or omit onions entirely.
- Garlic tomato blend. Add 1–2 minced garlic cloves during the simmer.
Serving Suggestions
- Serve as a side dish with chicken, pork chops, or meatloaf.
- Pair with rice, pasta, or polenta for a simple meal.
- Add croutons or serve with crackers for a warm, easy lunch.
- Garnish with fresh herbs or a drizzle of olive oil.
How to Store
Refrigerate: Store in an airtight container for up to 4 days. Flavor improves after a day.
Freeze: Freeze stewed tomatoes for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm gently on the stovetop or in the microwave until heated through.
Homemade Stewed Tomatoes
Ingredients
- 6 large fresh tomatoes
- 1 small onion
- 3 ribs celery
- ½ small green bell pepper
- 1 tsp kosher salt, or to taste
- ¼ tsp freshly ground black pepper
- 2 tsp sugar, or to taste
- 2 tbsp butter, optional
Recommended Equipment
Instructions
- Cut an "X" in the bottom of each tomato. Bring a large pot of water to a boil. Fill a large bowl or container with ice and water. Put the tomatoes in the boiling water and continue to boil for 30 to 45 seconds or until you notice that the peels are loosening where you made the "X." Immediately immerse the tomatoes in the ice water. Peel and core the tomatoes and then slice them thickly or chop them coarsely.6 large fresh tomatoes
- Peel the onion and chop it. Thinly slice the celery. Remove the seeds from the bell pepper and dice it.1 small onion | 3 ribs celery | 1/2 small green bell pepper
- Combine the tomatoes, chopped and sliced vegetables, salt, pepper, and sugar in a saucepan. Bring the tomato mixture to a boil. Reduce the heat to low and cover the pan. Simmer for 15 to 20 minutes, or until the vegetables are tender. Taste and adjust seasonings, as needed.1 tsp kosher salt | 1/4 tsp freshly ground black pepper | 2 tsp sugar
- Stir 2 tablespoons of butter into the tomatoes before serving, if desired.2 tbsp butter
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
