These stewed tomatoes are an excellent way to enjoy garden-fresh vegetables, and they make a tasty side dish. Or serve them with croutons or crackers for a delicious lunch. Make a big batch and freeze some for another day.
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.
PrintHomemade Stewed Tomatoes
Homemade stewed tomatoes make a delicious side dish with just about any meal, or enjoy them for quick lunch with croutons or crackers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Tomatoes, Side Dishes
Ingredients
Scale
- 6 large tomatoes
- 1 small onion
- 3 ribs celery
- 1/2 small green bell pepper
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons sugar, or to taste
- 2 tablespoons butter, optional
Instructions
- Cut an “X” in the top 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.
- Peel the onion and chop it. Thinly slice the celery. Remove the seeds from the bell pepper and dice it.
- 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.
- Stir the butter into the tomatoes, if desired.
- Serve as is or with croutons.
