This stewed tomatoes recipe is about to become your new summer obsession!
I’m talking juicy, garden-fresh tomatoes simmered low and slow with sweet peppers until they practically melt in your mouth. The kind of dish that makes you want to grab a spoon and eat it straight from the pot.
My grandma used to make these every August when her garden exploded with tomatoes. She’d simmer them all afternoon, and the whole house would smell like heaven.
Now I make them whenever I can get my hands on gorgeous, ripe tomatoes. And today I’m sharing her recipe with you—with a few of my own tweaks, of course!
Table of Contents
Why This Stewed Tomatoes Recipe Is Pure Magic
Listen, I know what you’re thinking. Stewed tomatoes? That’s just… cooked tomatoes, right?
WRONG. So wrong!
When you take perfectly ripe, summer-sweet tomatoes and simmer them with butter, a touch of sugar, and fresh peppers, something magical happens. The tomatoes break down into this luscious, chunky sauce that’s both sweet AND savory.
The best part? You’re in complete control. No weird additives. No mysterious ingredients. Just pure tomato goodness.
I make these in huge batches at the end of summer and freeze them. Then in January, when it’s snowing and gray, I pull out a bag and it’s like eating sunshine!
What You’ll Need (Spoiler: Not Much!)
The beauty of this stewed tomatoes recipe is its simplicity. You need like six ingredients. That’s it!
The Tomatoes: Beef or Roma tomatoes work best. You want meaty tomatoes with good flavor—not watery ones. If your garden is overflowing, mix varieties! I do it all the time.
Green Peppers: These add texture and a subtle sweetness. Don’t skip them! Quarter cup of chopped pepper is perfect. You can use red or yellow if you prefer sweeter peppers.
The Secret Ingredients: A little butter (or olive oil), salt, sugar, and dried parsley. The sugar balances the acidity. The butter makes everything silky. Trust me on this.
Quality Matters: Use the ripest, most flavorful tomatoes you can find. Farmer’s market tomatoes? Perfect. Garden tomatoes? Even better! Store-bought works too—just pick ones that smell amazing.
How These Come Together (It’s SO Easy!)
Okay, here’s where the magic happens. And I promise it’s easier than you think!
First, you’ll blanch those beauties for 30 seconds in boiling water. I know, I know—it seems fussy. But it makes peeling them SO much easier. Plus, the skins can be bitter, so we’re ditching them.
After a quick ice bath (the tomatoes are living their best spa life!), the skins slide right off. It’s actually kind of satisfying!
Then you’ll dice everything up and toss it all in a pot. All of it! Tomatoes, peppers, butter, seasonings—everything goes in together.
The simmering is where patience pays off. You’re looking at 30 minutes of gentle bubbling. Don’t rush this! Low and slow is the name of the game. You want the tomatoes to break down and the flavors to meld together into something incredible.
Stir occasionally. Breathe in that amazing aroma. Maybe do a little happy dance in your kitchen.
When they’re done, you’ll have this gorgeous, chunky, slightly saucy mixture that’s bursting with flavor. Some people drain off the juice. NOT ME. That tomato juice is liquid gold!
How to Serve These Beauties
The classic way? Over macaroni! Seriously, mac and tomatoes is a Southern comfort food staple and it’s AMAZING.
But don’t stop there! Spoon them over grilled chicken or pork chops. Stir them into your morning scrambled eggs. Use them as a base for soup or chili.
My favorite? Toast some crusty bread, pile on the stewed tomatoes, and top with fresh mozzarella. It’s like a deconstructed pizza and it’s LIFE-CHANGING.
They’re also incredible with creamy polenta or mixed into rice. Basically, if you can put tomato sauce on it, you can put these stewed tomatoes on it!
Storage & Make-Ahead Magic
Refrigerator: Store in an airtight container for up to 5 days. The flavors actually get BETTER overnight!
Freezer: This is my favorite way to preserve them. Let them cool completely, then portion into freezer bags. Lay flat and freeze for up to 6 months. How amazing is it to pull out homemade stewed tomatoes in December?
Make-Ahead Tip: Double or triple this recipe when tomatoes are at their peak! Your future self will thank you when you’re craving summer flavors in the dead of winter.
Reheating: Gently warm on the stovetop over low heat, stirring occasionally. Or microwave in 30-second intervals. Easy!
Your Stewed Tomatoes Questions Answered
Can I use canned tomatoes instead?
Fresh is always best for this recipe, but in a pinch, use whole peeled canned tomatoes. Just skip the blanching step and dice them up. You might need to simmer a bit longer to reduce the liquid.
Do I have to peel the tomatoes?
Technically no, but the skins can be tough and bitter. Trust me, the 2 minutes of blanching is worth it for silky-smooth results!
Can I add other vegetables?
Absolutely! Onions, celery, and garlic are all delicious additions. Sauté them first in the butter before adding the tomatoes.
What if my tomatoes are too acidic?
Add a pinch more sugar! Start with an extra 1/4 teaspoon and taste. You can also add a tiny pinch of baking soda to neutralize acidity.
Can I can these for long-term storage?
Yes! Use proper canning procedures with a water bath canner. Process pints for 40 minutes and quarts for 45 minutes. Always follow safe canning guidelines.
More Tomato Recipes You’ll Love
If you’re obsessed with fresh tomatoes (like me!), try these:
Now go make this! Your kitchen is about to smell incredible and your taste buds are going to throw a party.
Made it? I’d LOVE to hear how it turned out! Drop a comment below and let me know what you served it with. And don’t forget to rate the recipe—it helps other readers find it! ♡
xo, Marina
The Best Stewed Tomatoes Recipe
Ingredients
Equipment
Method
- Blanch the tomatoes: Bring a large pot of water to a rolling boil. Meanwhile, prepare an ice bath in a large bowl. Score the bottom of each tomato with an "X."
- Remove skins: Carefully add tomatoes to boiling water for 30-60 seconds until skins begin to split. Transfer immediately to ice bath using a slotted spoon. Once cool, peel off and discard skins.
- Dice tomatoes: Roughly chop peeled tomatoes into 1-inch chunks. Don’t worry about being precise—rustic is perfect!
- Combine everything: In a large pot or Dutch oven over medium heat, combine diced tomatoes, green pepper, butter, salt, sugar, and parsley.
- Simmer: Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. The tomatoes should break down and the mixture should thicken slightly while still remaining juicy.
- Serve or store: Enjoy immediately or let cool completely before storing in the refrigerator or freezer.
Notes
- Tomato varieties: Roma and beef tomatoes work best, but feel free to mix varieties! Just avoid cherry tomatoes as they’re too watery.
- Make it your own: Add minced garlic, diced onions, or celery for extra flavor. Fresh basil instead of parsley is delicious!
- Adjusting sweetness: If your tomatoes are very acidic, add an extra 1/4 teaspoon of sugar.
- Canning instructions: For water bath canning, process pints for 40 minutes, quarts for 45 minutes, following proper canning safety guidelines.
- Don’t boil off the juices: Those tomato juices are flavorful! Keep them for the best results.
