If your kitchen’s anything like mine in the summer, you’ve probably found yourself surrounded by ripe tomatoes and wondering what to do with them all before they go soft. Whether they’re fresh from your garden, a generous neighbor, or a weekend farmers market haul, tomatoes have a way of piling up fast.
That’s where this stewed tomatoes recipe comes in handy. It’s my go-to when I want to keep things simple, flavorful, and flexible. You don’t need fancy tools or complicated steps—just a big pot, a few pantry basics, and a little time on the stove. The result? A rich, chunky tomato base that’s perfect for pasta nights, cozy casseroles, or tucking into the freezer for later.
In this post, I’ll walk you through everything: what you’ll need, how to make it, helpful tips, a few fun twists, and answers to the most common questions. Let’s make the most of those tomatoes and fill the kitchen with that slow-cooked aroma we all love.
Why You’ll Love This Stewed Tomatoes Recipe
There’s something cozy about a pot of stewed tomatoes bubbling away—it fills the kitchen with a rich, homey aroma that draws everyone in. This stewed tomatoes recipe is simple, flexible, and perfect for busy days. It’s one of those dishes you’ll want to make again and again.
- Easy to follow – No complicated steps or tools, just a pot and a little time.
- Full of flavor – A mix of garlic, herbs, and tomato goodness that’s hard to beat.
- Great for meal prep – Make a big batch and freeze for future dinners.
- Customizable – Add extra herbs, a bit of spice, or keep it classic—it’s totally up to you.
- Family friendly – Mild, tasty, and goes with just about everything on the table.
Once you’ve made it, you’ll find yourself reaching for this simple staple again and again. Now let’s take a look at exactly what you’ll need to get started.
Ingredients You’ll Need for the Best Stewed Tomatoes
Let’s gather everything you need to bring this cozy stewed tomatoes recipe to life. It’s a down-to-earth mix of fresh ingredients and pantry staples that come together in the most comforting way. Each one plays a small but important role—think of them like characters in a good story, each adding something to the flavor.
Basic Ingredients
- 4 lb fresh tomatoes, chopped – These are the heart of the dish. Choose ripe, juicy tomatoes for the best texture and flavor. Roma, heirloom, or vine-ripened all work well.
- 1 large yellow onion, diced – Adds depth and a gentle sweetness that balances the acidity of the tomatoes.
- 2 celery stalks, thinly sliced – Brings a fresh, savory layer that gives the sauce a little structure.
- 3 cloves garlic, minced – Gives the base a bold, fragrant kick that deepens as it cooks.
- 2 Tbsp olive oil – Helps soften the aromatics and ties all the flavors together with a silky finish.
- 2 Tbsp tomato paste – Adds richness, body, and a deeper tomato taste that makes everything feel more complete.
- ¼ cup fresh basil, torn – A fresh, fragrant finish that brightens the whole pot.
- 1 tsp dried oregano – Classic Italian herb that pairs beautifully with basil and garlic.
- 1 tsp kosher salt – Brings out the natural sweetness in the tomatoes and balances the flavor.
- ½ tsp freshly ground black pepper – Adds a gentle background warmth.
- 1 tsp sugar (optional) – A tiny touch to soften sharper tomatoes, especially if they’re out of season.
- ½ cup water or low-sodium vegetable broth – Keeps the mixture saucy and helps it simmer evenly.
Optional Add-Ins
- 1 small red bell pepper, diced – Adds a subtle sweetness and vibrant color.
- ¼ tsp crushed red pepper flakes – For just a little heat that sneaks up in the background.
Pro Tip: Want to give it a Mediterranean twist? Add a pinch of rosemary and a handful of chopped olives. For a stewed tomatoes Italian vibe, stir in a splash of balsamic vinegar and some chopped parsley at the end.
Now that your ingredients are lined up, let’s get cooking.
How to Make This Stewed Tomatoes Recipe Step by Step
This is where everything comes together—and the kitchen starts to smell amazing. Whether it’s your first time making stewed tomatoes or your fiftieth, these steps are easy to follow and designed to bring out the best in each ingredient.
Step-by-Step Instructions
1. Start with the aromatics.
Warm the olive oil in a large Dutch oven or deep skillet over medium heat. Once hot, add the diced onion and sliced celery. Stir occasionally and cook for about 5–7 minutes, until the onion turns soft and starts to look golden around the edges.
2. Bloom the garlic and tomato paste.
Add the minced garlic and tomato paste. Stir constantly for about 1 minute—just until the garlic smells fragrant and the paste turns a deeper red. This step gives your base a rich, concentrated flavor.
3. Toss in the tomatoes.
Carefully add the chopped tomatoes, including their juices. Stir to combine everything, scraping up any bits from the bottom of the pot. You’ll hear a satisfying sizzle as the tomatoes hit the pan.
4. Season and stir.
Sprinkle in the dried oregano, salt, pepper, and sugar (if using). Pour in the water or broth around the edges so it blends in gently. Give it all a good stir, making sure everything is evenly coated.
5. Let it simmer.
Once it starts to bubble gently, lower the heat and place the lid slightly ajar. Let it cook slowly for 35–40 minutes, giving it a stir now and then to keep it from sticking.
6. Finish with herbs.
Once the tomatoes have stewed down and the flavors are mingling nicely, remove the pot from the heat and stir in the fresh basil. The burst of herbaceous aroma right at the end really ties everything together.
7. Taste and adjust.
Grab a spoon and taste. If it’s too tangy, add a pinch more sugar. Want it saucier? Stir in a splash of broth. A bit of salt or basil can also help fine-tune the balance.
8. Serve or store.
You can serve the stewed tomatoes right away, let them cool for later, or portion them out for the freezer. However you use them, they’re ready to make your meals cozier and more flavorful.
There’s nothing like seeing a pot of tomatoes slowly transform into something rich, savory, and completely homemade. Next, let’s explore a few tips and variations to make this recipe truly your own.
Chef Tips and Variations for the Best Stewed Tomatoes Recipe
Once you’ve got the basics down, this stewed tomatoes recipe can really become your own. Think of this section as a little kitchen chat—sharing tips, tricks, and tasty twists that can elevate your batch or keep things interesting from one pot to the next.
Helpful Tips
- Don’t rush the simmer.
A slow, gentle bubble is key to rich flavor and tender texture. Letting the tomatoes break down naturally gives the sauce that deep, homemade taste. - Stir often, especially toward the end.
As the mixture thickens, it’s more likely to stick. A wooden spoon and a little attention go a long way here. - Taste as you go.
Tomatoes vary, so use your spoon! A pinch more salt or sugar at the end can make all the difference. - Use a wide pot for faster reducing.
If you want a thicker texture, a wide pan helps moisture evaporate more quickly without burning.
Easy Variations
- Southern-style stewed tomatoes
Add a handful of diced bell pepper and a spoonful of brown sugar for a deeper, slightly sweet flavor. - Stewed tomatoes Italian version
Stir in chopped fresh parsley, swap oregano for Italian seasoning, and finish with a splash of balsamic vinegar. - Bold and smoky
Add a pinch of smoked paprika or a few roasted red peppers to give the sauce a heartier, more rustic note. - Chunky or smooth?
Prefer it less chunky? Blend a portion of the stewed tomatoes and mix it back in to create a smoother consistency without losing all the texture.
A good recipe should work with you, not against you. These tips make it easy to adjust and enjoy every batch a little differently. Up next, let’s talk about how to serve this savory goodness.
Tasty Ways to Serve Your Stewed Tomatoes
One of my favorite things about this stewed tomatoes recipe is how many ways you can serve it. It’s not just a side—it’s a flavorful base, a cozy topping, and a fast-track to comfort food when time is tight. Here are a few ideas to get your creativity flowing:
- Spooned over pasta – Toss with spaghetti or penne and top with fresh basil or grated cheese. Dinner = done.
- Layered into casseroles – Use it in baked ziti or as a tomato layer in lasagna for a homemade touch.
- Tucked into grain bowls – Add a scoop to rice or quinoa bowls with roasted veggies or beans.
- Served with eggs – Crack a few eggs into a simmering pan of stewed tomatoes and cook until set. So good with toast!
- Topped on grilled proteins – Makes a lovely, saucy addition to chicken, fish, or even grilled tofu.
- Bruschetta-style appetizer – Spoon onto toasted bread rounds with a little drizzle of olive oil for an easy starter.
However you serve it, this recipe brings that cozy, made-from-scratch feeling to the table. Now, let’s make sure you know how to store every last spoonful.
How to Store Stewed Tomatoes and Keep Them Fresh
Made a big batch? Lucky you—this stewed tomatoes recipe keeps beautifully and is even better the next day. Here’s how to store and reheat it so nothing goes to waste:
Refrigerator Storage
- Cool completely before transferring to airtight containers.
- Store in the fridge for up to 5 days.
- Reheat gently in a saucepan over medium-low heat, adding a splash of broth or water if needed.
Freezing Instructions
- Let the tomatoes cool, then portion into freezer-safe bags or containers.
- Leave a little space at the top to allow for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
Reheating Tips
- On the stove: Warm slowly, stirring often. Add liquid only if it’s too thick.
- In the microwave: Use medium power and short intervals, stirring in between to avoid overheating.
Making this ahead means a quick dinner is always within reach. Whether you’re freezing a few jars or keeping some in the fridge, it’s nice knowing you’ve got something homemade ready to go.
More Delicious Recipes You’ll Love
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- Fried Squash Recipe
- Rasta Pasta Recipe
Easy Homemade Stewed Tomatoes Recipe
Ingredients
- 4 lb fresh tomatoes chopped
- 1 large yellow onion diced
- 2 celery stalks thinly sliced
- 3 garlic cloves minced
- 2 Tbsp olive oil
- 2 Tbsp tomato paste
- ¼ cup fresh basil torn
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 tsp sugar optional
- ½ cup water or low-sodium vegetable broth
Optional Add-Ins:
- 1 small red bell pepper diced
- ¼ tsp crushed red pepper flakes
Instructions
- Heat olive oil in a Dutch oven over medium. Add onion and celery. Cook 5–7 min until softened.
- Stir in garlic and tomato paste. Cook 1 min until fragrant and deepened in color.
- Add chopped tomatoes and their juices. Stir to combine.
- Season with oregano, salt, pepper, and optional sugar. Pour in water or broth.
- Bring to a gentle simmer, then reduce heat to low. Cover partially and simmer 35–40 min, stirring occasionally.
- Stir in fresh basil at the end. Taste and adjust seasoning.
- Serve warm, store for later, or freeze in portions.
FAQs About This Stewed Tomatoes Recipe
Can I use canned tomatoes instead of fresh?
Yes, absolutely. If fresh tomatoes aren’t in season or you just want to save time, use two 28-ounce cans of whole peeled tomatoes. Include all the juices, and break the tomatoes up a bit with a spoon before cooking. It’s a great way to enjoy stewed tomatoes year-round.
Do I need to peel the tomatoes first?
Nope, not for this recipe. The skins soften as they cook and blend right in with the chunky texture. But if you prefer a smoother finish, you can blanch and peel them beforehand or blend part of the mixture after cooking.
How do I make stewed tomatoes with an Italian twist?
For that classic stewed tomatoes Italian flavor, swap the oregano for Italian seasoning, add a splash of balsamic vinegar at the end, and stir in fresh parsley or more basil. It’s a simple way to shift the flavor and match your main dish.
What if my tomatoes are really tart?
Tomatoes can vary a lot depending on the season and type. If your batch tastes more acidic than you’d like, just stir in a small pinch of sugar at the end. It brings the flavors into balance without making it sweet.
Can I freeze stewed tomatoes in glass jars?
Yes—but be sure to leave space at the top (at least ½ inch) so the tomatoes have room to expand as they freeze. Use freezer-safe jars or wide-mouth mason jars and cool the tomatoes completely before freezing.
Whether you’re making a small batch or cooking enough to stock your freezer, these answers should help things go smoothly. Now let’s wrap it all up with some final thoughts before you head into the kitchen!
Conclusion
There’s just something special about a recipe that fills your kitchen with comfort and your table with warmth. This stewed tomatoes recipe brings together everyday ingredients, gentle simmering, and a whole lot of homemade goodness. Whether you’re serving it up fresh, tucking some away for later, or adding your own twist, it’s one of those simple joys that’s always welcome in the kitchen.