Stewed Tomatoes Recipe

This stewed tomatoes recipe brings Southern comfort to your table with tender tomatoes, sautéed veggies, and a touch of sweetness. It’s an easy, old-fashioned side that pairs perfectly with cornbread, beans, or fried pork chops.

A Classic Southern Side Dish

Stewed tomatoes have been a staple in Southern kitchens for generations — served up at meat-and-three diners, tucked beside pork chops at homestyle cafes, and dished out at family tables across the South. This flavorful side dish is the kind of recipe that gets passed down through memory, not measurements. With just a handful of pantry staples like canned or fresh tomatoes, sweet onions, bell pepper, and a little butter, you can recreate that rich, comforting flavor that’s both nostalgic and nourishing. Thickened with a slice of torn white bread (just like Grandma did), this stewed tomatoes recipe is Southern simplicity at its best!

How to Make Stewed Tomatoes

You’ll find detailed directions in the recipe card below, but here’s the overview:

• Sauté onion, bell pepper, and garlic in plenty of butter.

2. Add the tomatoes (with their juices).

3. Stir in the seasonings, bring to a simmer, and then reduce the heat to low. Simmer gently for about 20 minutes. After about 10 minutes, stir in the torn bread (if using) to thicken the tomato mixture.

4. Taste and adjust the seasoning to suit your preferences. Garnish with fresh herbs, if desired.

Serving Suggestions

This recipe for stewed tomatoes is a versatile side dish that pairs beautifully with classic comfort food. Serve the tomatoes alongside a skillet of Southern cornbread, pan-fried pork chops, smothered pork chops, chicken zucchini casserole, fried catfish, cast iron chicken breast, cornflake chicken, or this summery peach chicken recipe. They’re also right at home next to a pot of lima beans with ham or spooned over rice or creamy grits, or paired with homemade garlic bread for a simple, satisfying meal.

Did you make this recipe?

If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!

Stewed Tomatoes

5 from 1 vote

Prep: 10 minutes minutes

Cook: 30 minutes minutes

Total: 40 minutes minutes

Servings 4 people

Calories 128 kcal

Author: Blair Lonergan

A classic Southern stewed tomatoes recipe made with fresh or canned tomatoes, sautéed veggies, and a touch of butter for a cozy, comforting side dish.

Rate RecipePin RecipePrint Recipe

Ingredients

  

1x2x3x

• 2 tablespoons salted butter
• ½ cup diced yellow onion
• ½ cup diced green bell pepper
• 1 clove garlic, minced
• 2 (14.5 ounce) cans diced tomatoes, undrained OR 5–6 medium ripe tomatoes (about 2 lbs.), peeled, seeded, and chopped
• 1 tablespoon sugar (adjust to taste)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon dried thyme (or ½ teaspoon fresh thyme leaves)
• 1 slice stale or toasted white bread, torn into small pieces (optional, to thicken the tomatoes)
• Optional garnish: chopped fresh parsley, basil, or thyme

Instructions

Sauté the Vegetables

• In a large skillet or saucepan, melt the butter over medium heat. Add the onion and bell pepper, and cook until softened, about 5-7 minutes. Stir in the garlic and cook for 30 seconds more.
  

Add the Tomatoes

• Stir in the fresh chopped tomatoes or canned diced tomatoes (with their juices).
  

Season and Stew

• Add the sugar, salt, pepper, and thyme. Bring to a simmer, and then reduce the heat to low and simmer gently (uncovered) for 20 minutes, stirring frequently, until the tomatoes break down and the mixture thickens. For even thicker stewed tomatoes, stir in the torn bread pieces about halfway through the cooking time. The bread will absorb the juices and thicken the dish.
  

Taste and Serve

• Adjust the seasoning with additional salt or sugar if needed. Serve warm as a comforting side dish with cornbread, pork chops, beans, or rice.
  

Notes

This recipe yields about 4½ – 5 cups of stewed tomatoes, or enough for about 4-6 side dish servings. If you’re planning to serve the tomatoes as a vegetarian entree (with cornbread or rice, for instance), I recommend doubling all of the ingredients so that you’re sure to have enough.

If you’re starting with fresh tomatoes, you’ll need to peel, seed, and chop them before using in the recipe. To do so, fill a large pot with water and bring it to a boil. Meanwhile, prepare a bowl of ice water nearby. Use a sharp knife to cut a small “X” on the bottom of each tomato. This helps the skins loosen during blanching. Carefully lower the tomatoes into the boiling water. Let them boil for 30–60 seconds, just until you see the skins starting to loosen around the “X.” Use a slotted spoon to transfer the tomatoes to the ice bath. Let them sit for a minute or so to cool completely. Once cool, the skins should slip right off with your fingers or a paring knife. Slice the peeled tomatoes in half crosswise, then gently squeeze or scoop out the seeds with your fingers or a spoon.

Nutrition

Serving: 1/4 of the recipeCalories: 128kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 671mgPotassium: 476mgFiber: 3gSugar: 10gVitamin A: 496IUVitamin C: 36mgCalcium: 91mgIron: 2mg

Keyword: southern stewed tomatoes, southern style stewed tomatoes, stewed tomato recipe, stewed tomatoes, stewed tomatoes recipe

Course: Dinner, Side Dish

Cuisine: American, Southern

Author: Blair Lonergan

Don’t Forget to Share a Pic of What You Made!

Tag me on Instagram at @theseasonedmom

Possible Variations

• Add Bacon or Ham: Start by sautéing a few slices of chopped bacon or diced ham before adding the onions and peppers for a smoky, savory boost. The bacon drippings can replace some of the butter.
• Spicy Kick: Stir in a pinch of red pepper flakes, a dash of hot sauce, or chopped jalapeños for heat.
• Creole-Inspired Flavor: Add ½ teaspoon of Creole or Cajun seasoning for zesty flavor.
• Tangy: Add a splash of apple cider vinegar, balsamic vinegar, or a squeeze of lemon juice to balance the sweetness with a little tang.
• More Veggies: Add diced celery or diced carrots along with the peppers and onions.
• Italian Flair: Mix in a bit of Italian seasoning and serve over pasta or polenta.
• More Tomatoes: If you have an abundance of fresh cherry tomatoes during the warm summer months, use them in this feta tomato pasta, too!

More Classic Southern Sides

Okra and Tomatoes — a Southern Classic

40 minutes mins

Southern Squash Casserole

55 minutes mins

Virginia Spoon Bread

40 minutes mins