Stewed Tomatoes

5 from 1 vote

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.

Course Dinner, Side Dish

Cuisine American, Southern

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

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 128kcal

Author Blair Lonergan

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
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.

Video

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.

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