This easy stewed tomatoes recipe combines tomatoes, onions, peppers, butter, and simple seasonings for a classic Southern side dish that’s full of comfort and flavor. Whether you use fresh summer tomatoes or pantry-friendly canned tomatoes, it’s an old-fashioned recipe that pairs beautifully with everything from cornbread and beans to pork chops and fried catfish!
More Recipes with Tomatoes:
Before You Get Started
- Canned tomatoes make this recipe quick and convenient, while fresh tomatoes are wonderful during peak summer months.
- A little sugar balances the acidity and creates the classic Southern flavor.
- Torn bread is an old-fashioned trick for thickening the tomatoes naturally.
How to Make Stewed Tomatoes
This recipe comes together with just a handful of ingredients and one skillet. The vegetables soften, the tomatoes break down, and everything simmers together into a cozy side dish that’s packed with flavor.
Step 1: Sauté the Vegetables
Melt the butter in a large skillet or saucepan over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
Stir in the garlic and cook for another 30 seconds, just until fragrant.
⇢ Don’t rush this step. Softening the vegetables first creates a sweeter, richer flavor base for the tomatoes.
Step 2: Add the Tomatoes
Stir in the tomatoes and their juices.
If you’re using fresh tomatoes, make sure they’ve been peeled, seeded, and chopped before adding them to the pan.
Try it another way
Want a variation on this recipe with added okra? My Okra and Tomatoes is another classic Southern favorite.
Step 3: Season and Simmer
Add the sugar, salt, pepper, and thyme. Bring the mixture to a gentle simmer.
Reduce the heat to low and cook uncovered for about 20 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.
⇢ If you’d like thicker stewed tomatoes, stir in the torn bread halfway through cooking. The bread absorbs excess liquid and gives the dish the texture many Southern cooks grew up with.
Step 4: Taste and Serve
Taste the tomatoes and adjust the seasoning as needed. Some tomatoes are naturally sweeter than others, so you may want a little more sugar or salt.
⇢ Variation Tip: Add a pinch of Cajun seasoning for extra flavor or a splash of apple cider vinegar for a little tang.
Serve warm and garnish with fresh parsley, basil, or thyme if desired. They’re a classic Southern side dish, but they’re also delicious with rice, grits, or Southern cornbread for a simple, comforting meal.
Serve them Alongside:
Storage and Make-Ahead Tips
Refrigerate leftovers in an airtight container for up to 4 days. The flavors just get better as it sits!
Freeze cooled stewed tomatoes for up to 3 months.
Reheat gently on the stovetop over medium heat or microwave individual portions until warmed through.
Frequently Asked Questions
What are stewed tomatoes?
Stewed tomatoes are tomatoes slowly simmered with seasonings and vegetables until tender, flavorful, and slightly thickened.
Can I use fresh tomatoes instead of canned?
Yes. Fresh summer tomatoes are wonderful in this recipe and offer the best flavor when they’re in season.
Why do Southern stewed tomatoes contain sugar?
The sugar balances the acidity of the tomatoes and enhances their natural sweetness.
What does bread do in stewed tomatoes?
Bread absorbs excess liquid and helps thicken the tomatoes. It’s a traditional Southern technique that’s been used for generations.
More Classic Southern Sides
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!
Watch How to Make It
Stewed Tomatoes
Ingredients
- 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 [see notes below if starting with fresh tomatoes]
- 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
- Use canned tomatoes for convenience or fresh tomatoes when in season.
- Adjust the sugar to suit your taste and the sweetness of your tomatoes.
- Stir in torn bread for a thicker, more traditional texture.
- Add cooked bacon or diced ham for smoky flavor.
- Add Cajun seasoning, red pepper flakes, or hot sauce for heat.
- A splash of apple cider vinegar brightens the flavor.
- Fresh basil, parsley, or oregano can be used instead of thyme.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for up to 3 months.
- Double the recipe if serving as a main dish with cornbread, rice, or beans.
Nutrition
Originally published in July, 2025, this post was updated in July, 2026.
Made for lunch , it’s very tasty. Will be a favorite, thanks for all easy delicious recipes.
Oh, yay! Thank you for trying the recipe, Faye. I’m so glad that you enjoyed the tomatoes!
I used canned diced tomatoes and Sash salt substitute, and 2 pinches of Splenda. Since I don’t use white bread I used Texas croutons on my bowl and then added the stewed tomatoes. Yummy!
We’re so glad you were able to make it work for you, Joanne! Thank you for trying it out and taking the time to leave a review.