Easy Homemade Stewed Tomatoes
With garlic, bell peppers, oregano and rosemary these stewed tomatoes are full of flavor. You can use them as sauce, soup and more, and you can freeze them.
Servings: 6
Ingredients
- 3 pounds roma tomatoes or plum tomatoes
- 2 tablespoons olive oil
- 1 small white onion roughly chopped
- 1 cup diced bell peppers
- 4 garlic cloves minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated sugar
Instructions
- To peel the tomatoes, you will need a large pot of boiling water. Score an X into the bottom of each tomato. Boil the tomatoes for 1 minute. Use a slotted spoon to transfer them to a large bowl of ice water. Peel the tomatoes and roughly chop them.
- Heat olive oil in a large skillet over medium high heat. Sauté the onions until they start to soften, about 4 minutes.
- Add the bell peppers and continue sautéing for 2 minutes.
- Stir in the garlic, oregano, rosemary, salt, pepper and sugar. Cook until fragrant, about 1 minute.
- Add the tomatoes, reduce heat to medium and simmer, stirring frequently, for 20-25 minutes until thickened.
Video
Notes
Recipe makes about 3-1/2 cups tomatoes (28 ounces).
Let the tomatoes cool to room temperature before storing them.
The tomatoes can be kept in an airtight container in the fridge up to 4 days.
To store them up to 3 month, freeze them. It's best to divide them into smaller portions before freezing because it will make them easier to thaw. When you do thaw the tomatoes, let them sit out at room temperature to soften a bit. Then warm them in a pan on the stove over medium to low heat, stirring to break up any chunks.
You can serve stewed tomatoes as a side dish. Or use them as pasta sauce. You can add chicken or vegetable broth to use them as the base of a soup, stew or chili and add beans, chickpeas or rice.
Optional Additions:
Jalapeños: You can add half or all of 1 jalapeño, minced.
Italian seasonings: Instead of including just oregano and rosemary, you can substitute with 1 to 1-1/2 teaspoons of Italian seasoning.
Carrots and celery: When you sauté the onions, add 1 medium carrot and 1 celery stalk, both diced.
Nutrition
Calories: 101kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 207mg | Potassium: 629mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2671IU | Vitamin C: 65mg | Calcium: 36mg | Iron: 1mg