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Best Stewed Tomatoes Recipe

When it comes to tomatoes, homemade beats store-bought every single time. Stewed Tomatoes can be the base of a DIY salsa and are a hearty and wholesome addition to chili or shakshuka.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 cups
Course: Condiments , Dinner
Cuisine: American

Ingredients

  • 4 pounds tomatoes any variety
  • 3 tablespoons olive oil
  • 1 cup diced onions
  • 1 cup diced green bell pepper
  • 2 tablespoons chopped parsley
  • 3 tablespoons chopped basil
  • 2 teaspoons sugar or to taste
  • 2 teaspoons salt or to taste

Instructions

    Cup of Yum
  1. Add water to a large pot. Bring it to a boil.
  2. Carefully drop a few tomatoes into the boiling water. After 30-45 seconds, remove them from the boiling water and drop them to the ice bath. Repeat until you cooked all the tomatoes.
  3. Peel the tomatoes and discard the skin. (You can also save the skin and make tomato paste.)
  4. Cut the tomatoes into small pieces. (You can also remove the seeds if you prefer.)
  5. In a separate large pot over medium-high heat, add olive oil. Once hot, add onions, bell peppers, parsley, and basil, sugar, and salt. Sauté for about 10 minutes or until the vegetables have softened.
  6. Add tomatoes, and simmer the mixture for about 20 minutes. Taste and add more sugar or salt if necessary. Serve and enjoy!

Notes

  • Let the mixture cool to room temperature, and add it to air-tight container. It can last for 4 days in the fridge or 6 months in the freezer.