This is one of those old recipes you want to pull out when youre up to your ears in fresh tomatoes!
Skip the grocery store, this delicious Southern stewed tomatoes recipe uses common pantry staples that you likely already have. Its one of those cravable, simple dishes—an old recipe that has stuck around because its just so good.
This is an overview of the ingredients. Youll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
Tomatoes, peaches, plums, and other thin skinned produce are easy to peel when you use a hot water bath.
Stewed tomatoes last refrigerated in an airtight container for three to five days. Microwave or heat on the stove until warm to your liking!
If you want to make your yummy tomatoes last longer, store them in heavy-duty zip-top bags and freeze them for up to three months. It gives you that summery, fresh tomato flavor all year long!
Expert Tip: Use a well-seasoned skillet or dutch oven when working with acidic tomatoes to avoid them picking up a metallic flavor. If you must use a large saucepan, avoid reactive materials, like aluminum and non-stainless steel.
Many people like just a touch of sugar to counteract the acidity of the tomatoes. If you cannot eat processed sugar, or if you prefer stewed tomatoes without any sugar, you can omit it.
“Stewed” simply refers to the process of cooking vegetables and/or meat in a simmering liquid. If it has the word “stewed” in it, you know its going to be a great recipe with a lot of flavor!
Stewed tomatoes are comfort food. They bring the bright, fresh taste of summer to your table all year long. They are a great substitute for canned tomatoes, as well.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Dont forget that you can click on “add to collection” to save it to your own, private recipe box!
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The Best Stewed Tomatoes Ever
The BEST Stewed Tomatoes Ever recipe! This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned. This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST! We always use this as a canning recipe for our Summer garden tomatoes!
Prep: 10min
Total: 40min
Ingredients:
- 10 tomatoes (beef or roma variety)
- 2 teaspoons salt
- 1/2 teaspoon sugar
- 1 teaspoon dried parsley
- 1/4 cup chopped green pepper
Instruction:
- Bring a large pot of water to boil, plunge tomatoes in for 30 seconds. Remove, put immediately in a ice bath.
- Peel the tomatoes. Discard the skins.
- Dice the tomatoes up to desired size.
- In a large pot on medium heat, combine all ingredients.
- Simmer for 30 minutes.
- Then serve fresh or you can freeze them.
Southern Stewed Tomatoes
Southern stewed tomatoes are a delicious way to use up those ripe tomatoes that are so plentiful during the summer. They freeze well, too, so you can have this simple dish all year long.
Prep: 10min
Total: 25min
Serving Size: 1 serving
Nutrition Facts: calories 83 kcal, Carbohydrate 11 g, Protein 2 g, Fat 4 g, Saturated Fat 2 g, Trans Fat 0.2 g, Cholesterol 10 mg, Sodium 40 mg, Fiber 3 g, Sugar 8 g, unSaturated Fat 1.3 g, servingSize 1 serving
Ingredients:
- 2 1/2 pounds tomatoes
- 1/2 cup bell pepper (diced)
- 1/2 cup onion (diced)
- 2 tablespoons butter
- 1 tablespoon sugar
- salt and pepper (to taste)
Instruction:
- Bring a pot of water to a boil and add tomatoes.
- Boil for 1 minute, quickly drain, and drop into a bowl of very cold water.
- Slip the skins off.
- Slice the tomatoes into rounds or dice them.
- Melt the butter in a heavy skillet and add the tomatoes, onions, bell peppers, and sugar.
- Stir to mix.
- Cover tightly and simmer for 10 to 15 minutes or until tender, stirring often.
