The Best Stewed Tomatoes Ever

Stewed tomatoes, sigh.  

Our tomatoes are turning red quicker than I’m able to pick here.    So between tomato sauces, diced tomatoes, stewed tomatoes, tomato pesto, roasted tomatoes,  tomato soup… there’s lots of tomato dishes going on  in our kitchen!  I will be  having alot more upcoming tomato recipes…get ready tomato lovers!  But for now… stewed tomatoes!

These stewed tomatoes are the best,  I’m not fibbing either.  If you are having a tomato harvest soon or would like to  make your own instead of the canned version, please please please please please make these!

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This is a recipe that might cause you to faint, I’m warning you now.  I was expecting average stewed tomatoes, but I ended up sitting at the counter with a spoon eating them out of the pot when they were done.  Matthew was in another room, so I knocked on the door.
”Matthew? Are you there?”
”What? What’s wrong”
”Can you come here?”
”Why are you crying?”
”I just made the best stewed tomatoes.”
”Are you crying?”
”Because they are so good.”
This was a actual conversation over stewed tomatoes.  Seriously, they are that good!

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The Best Stewed Tomatoes Ever
  1. 10 tomatoes (beef or roma variety)
  2. 2 teaspoons salt
  3. 1/2 teaspoon sugar
  4. 1 teaspoon dried parsley
  5. 1/4 cup chopped green pepper
  1. Bring a large pot of water to boil, plunge tomatoes in for 30 seconds. Remove, put immediately in a ice bath.
  2. Peel the tomatoes. Discard the skins.
  3. Dice the tomatoes up to desired size.
  4. In a large pot on medium heat, combine all ingredients.
  5. Simmer for 30 minutes.
  6. Then serve fresh or you can freeze them.
Brooklyn Farm Girl

So what kind of tomatoes work best for stewed tomatoes? I find that beef and roma/plum both work well.  Don’t worry about mixing them if you have to either.  I do it all the time.

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Beautiful beef and roma tomatoes, I love  you. I was making a few batches of stewed tomatoes today.

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Don’t be scared of this quick boil tomatoes, it will be over quickly!

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And look at  that.. now you’re in a ice bath!  Think of it as a pool and relax.

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Because of the quick boil, the skins will peel right off.
Here’s a quick video I made that shows how easy they are to peel. 

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Disregard the skins (compost!), or come up with something to do with them.  If you do come up with something to do with them in a recipe, feel free to share in the comments below!

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So now we have all our tomatoes, naked and bashful!

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Add all our ingredients, stir and put on the stove.  Simmer for about 30 minutes, until the consistency is how you prefer your stewed tomatoes.  Be sure not to boil off all the juices, that’s one of the joys of stewed tomatoes. 

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When the stewed tomatoes are done, serve them up right away if you’d like…

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They are quite pretty and delicious so they compliment so many dishes nicely!

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Or throw them in a mason jar in the refrigerator for tomorrow…

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Or throw them in a freezer bag and freeze them for dinner in December.  How fun is it to grab homemade garden stewed tomatoes to add to a recipe while it’s snowing out? It’s great.




Leave a comment
  • You’ve made this look soooo easy! I love your procedure photos. I also like to freeze stuff for when I don’t have time to cook. This is going on my must-try list for sure.

    • I think you will love them! I really can’t explain how good they are compared to the regular store bought canned version. I got very sad when a few days ago I went through my last homemade frozen bag. I can’t wait until tomato season!

  • Tomatoes and I have a tumultuous past. I’ve never really loved them until recently and so I’ve missed out on a whole world of delicious tomato dishes. I’m adding this to my “must try super soon” list. Cry-worthy tomatoes are for me! :)

  • Last night while we were canning salsa we were talking about what we were going to do with our next batch of tomatoes.. And I think you just solved that for me……

  • I’ve never made stewed tomatoes, nor have I eaten them (I don’t think?!) But I love tomato sauce and so I think I would really enjoy these. So jealous of your tomato harvest! My mother-in-law finally had a successful tomato crop this year and the fresh tomatoes are just so sweet and delicious too.

  • I want to live in your house. I can imagine the smell must have been lurking around in the street of the big city.
    I’m actually canning some home made marinara today. My neighbors love it so I’m going to give them some in jars so they can enjoy it. Picked more tomatoes the other day. and I picked about 20 or so red peppers, starting the pepper paste today. Yay. Loving your post. They are fresh and taste delicious. Thanks again. PS. I crave nutella. 😉

  • I love that you labeled them as “Best Stewed Tomatoes Ever” and everything. And I love that you froze them and didn’t can them. I’m getting better and more adventurous with canning, but I am still scared of tomatoes (that whole acidity/botulism thing)

    Do you ever freeze whole tomatoes? Its the easiest ever – you just toss them, skin and all, into a ziplock. When you thaw them out to use like you would canned tomatoes, the skin slips right off.

    Just a couple days ago I read this recipe for making tomato paste with the leftover tomato skins –

    • I totally freeze whole tomatoes too! Last year I had a giant bag of roma tomatoes sitting in my freezer all winter. It was so easy to just open it up and pick one out! Tomatoes! Aren’t they the best?

      Awesome about the tomato skins recipe, definitely going to try this! I love using all parts if possible.. thanks for sharing!

  • This looks so simple to do and it does look absolutely delicious. I love tomatoes ! I actually only started eating tomatoes three years ago. Not sure why I never liked them before, but I eat them all the time now. It’s the best thing to add to almost anything. I am definitely going to try this stew out and possibly preserve it so we have it for winter!

    Thanks for sharing !

  • Pure unadulterated tomato goodness is what this fresh stewed tomato recipe is! I need to make more homemade “cooking” things. I concentrate so much on baking and the challenges of gluten and grain free baking. Must make time to make this soon. Thanks for sharing…and, pretty photography too, girl! xo

  • These are beautiful! We have one measly tomato plant growing so I’m not sure we’ll have enough from our own garden…but I’ll have to make this with some store-bought tomatoes. Thank you for sharing!!

    • Good luck with your tomato plant, sending you good luck tomato vibes! Either way, I hope you enjoy these stewed tomatoes!

  • Mhmm I love stewed tomatoes! I haven’t had them in a while and this looks like the perfect recipe to make them again :) I used to have my own vegetable garden when I lived back in Jersey. I grew peppers, string beans, cucumbers…you name it but my favorite thing by far was the red, ripe and juicy tomatoes. Tomatoes are nature’s candy 😉

  • I have never made my own stewed tomatoes!! I will bookmark this recipe so that one day when I do make them, I won’t waste my time with other recipes that are not tear-worthy!! 😉

  • I am in love with your produce. Just shoes how much you love your plants and it is loving you back girl. I cannot imagine how it tastes but I can feel it in your words, I’m sure they almost tasted like candy and even better. The pictures are beautiful.

  • I love big stewed tomatoes in my chili when it is cold and snowy! Have you tried canning them?

    I am so envious of your abundant tomatoes. Crossing my fingers my garden is more successful next year.

  • Beautiful tomatoes! I love stewed tomatoes, especially in slow-cooked tea broth, very traditional in my country. These tomatoes look tasty to be in a fresh salsa or raw tomato sauce (pomodoro). What a lovely vegan recipe! Thank you!

  • I love these, Pamela! I am sure they are so much better than store-bought, made from such gorgeous tomatoes. I’m thinking I could add hot peppers like jalapeños for a spicier version. Oh, yes, you’ve got me thinking! Thank you!

  • I left a comment here twice but I think it went to your spam folder? There was a link to a recipe for those tomato skins. Email me for it if you don’t see my comment in your spam folder.

  • Excellent and easy to prepare. I sauteed fresh chopped garlic with the chopped bell pepper in extra virgin olive oil (only for a few seconds) before adding the rest of the ingredients.

  • Grew up with fresh tomatoes all summer and canned tomatoes in the winter. Never did get mom’s recipe, but yours follows how she used to prepare them as well as I can remember. It is a must for me this year

  • Hello Pamela,
    I’m the drummer of a blues band We just got back from an awesome week in Memphis TN competing in the 2014 International Blues Challenge (IBC). What a great experience meeting great artists and seeing some jaw dropping performances. But during the last two days in Memphis, I caught a bug that dropped me to my knees. I just got home and was looking for some wholesome food to nourish my aching body (no canned stuff). I found your stewed tomatoes recipe and it sounded sooooo good. Thanks for the post!

    • Hi Sal, I hope these tomatoes do the trick! I just pulled a bag out of the freezer that I froze a few months ago, they really are just the best. Hoping you feel better soon!

  • I picked up 100 lbs of tomatoes and used 50lbs for Spaghetti sauce and wanted to do stewed tomatoes for the remainder, Thanks for the Recipe! In regards of what to do with the left over skins-Dehydrate them and make tomato powder!! Ive managed to not throw a single bit of my tomatoes out (well minus the rotten one I found) if it didn’t go in the stew pot it went into the dehydrator and YUMM is that tomato powder awesome!!

  • I am making these as I type ( well the water is in the process of boiling, but still) and I must admit that I to have shed a tear from something I have made that tasted amazing. I am not saying I am the best cook but sometimes I amaze myself .

  • Can’t wait to try this recipe.. I am going to be using some heirloom tomatoes though, hope it turns out well.. Thanks for sharing

  • I always start with coarsely chopped celery & sweet onions along with the chopped peppers when I make stewed tomatoes. Slowly sauté the veggies in a little EVOO, sweating them until just softened before adding S&P & some sugar (how much depends on how many tomatoes I’m using) and then the tomatoes. Simmer for about 20-30 minutes. Only then add a good quantity of freshly-chopped basil and stir it in. Allow to cool for a few minutes, then just before serving stir in a good handful of stale bread cubes to soak up some of the juice & thicken it. Mmmmm…. My grandson insists on a pot of stewed tomatoes to accompany my home-made mac & cheese!

  • Can you tell me/us how much those 10 tomatoes weigh all together? Everyone has different size tomatoes so to say 10 tomatoes is meaningless for a recipe to be consistent. My plant is Roma tomatoes and they are not as large as your’s

    • Hi John, the tomatoes should be medium-large sized. There is no specific weight, using a guesstimate on sizes will still equal a great stewed tomatoes dish.

  • After searching for a recipe I tried this one. I’ve never been a fan of tomatoes, but oh wow. This is an amazing recipe. They are cooked to perfection and has just the right amount of seasoning. I will definitely make many more batches. Thank you so much for sharing.

  • Silly girl! Skins go in the compost pile/bin. You DO compost, right? Looking forward to trying this recipe! I’ve got about 100 Juliet (small Roma) tomatoes about to ripen along with a whole lot of little yellow pear tomatoes, so I’m looking forward to it! :)

  • Looking at this recipe I thought, “sounds kind of bland”. But you described them with such passion so I decided why not! They are so amazingly good! My only modification was I used a variety of tomatoes and fresh parsley. We also have an overwhelming amount of tomatoes during the season. These were perfect! I could easily eat these as a main meal with a spoon. Yum, yum, yum!

    • So happy you enjoyed them MacKenzie! Tomatoes just started for the year here so soon I’ll be eating them with a spoon too! 😉

  • Oh man, I just made these and they are So good, so tomato-y, so juicy! I only made small batch as I picked just one basket, but I knew I’d never eat them all in time, so this seemed like a great option for them. I’m so glad I can’t eat all my tomatoes, ha! I canned two pints and snarfed down the rest. Thanks for sharing! Oh, and I composted my skins :).

  • I was trying to find something to do with all the tomato’s i grew this year, went and the internet and there you were with a great and simple way to use them. Thanks they look great, Let’s see how i do.

  • Loved the easy recipe. The pics helped, and I just finished 3 batches and put them in the freezer.
    Thank you for sharing.

  • I tried this recipe with the tomatoes and peppers from our garden, and it was terrific! Also easy, which is a good thing. I added onions, for added nutrition and taste. Thanks for a great recipe.

  • I used your recipe as a guide. Tweaked a little to my liking and taste. I have a bunch of tomatoes and other veggies from my 15’x30′ backyard garden. This just happens to be my first time making stewed tomatoes and my first time canning anything also. Canned 6 pints and had some for dinner
    …BEST dish with tomatoes in it I’ve ever tasted!!! Actually, this would make an excellent spaghetti sauce as well. Thank you Pamela!!!

  • I think you mean to “discard” the skins. “Disregard” means to not pay any attention to so it would indicate that you can leave the skin on.

  • This is the first time I have ever made my own stewed tomatoes is was really easy thank you turned mine into garden soup I put all my garden veggies in along with ground beef mm mm mm my kids loved it poured over rice or ellbows :) again thank you

  • love this recepy worked awesome …. love this website for any of my recepies I get compliments all the time on my cooking. thanks

  • Beautiful, beautiful and colorful step-by-step illustrations. Tomatoes are bountiful in our mine and Joanies Friendship Garden. She requested a recipe for stewed tomatoes and this one fills the need of tomato crop yield. I am positive that Joanie will love this guide.

  • Oops misspelled my own name. So early in the morning. I just finished wrapping my chocolate zucchini bread and jarring up my Tomatoes, Basil, Garlic, and Onion tomatoes. Now I will be making Buttermilk Sour Cream Biscuits and Fried Apples for my son-in–law and daughter’s breakfast.

    • Thanks for stopping by Debbie! Your morning sounds busy and delicious! Those biscuits sound absolutely yummy! Enjoy the stewed tomatoes!

  • Pamela,

    I had a glut of tomatoes this year so I tried many, many recipes from my collection. Then I found yours on the Web. So simple and so very delicious!! I think the simplicity of it is the key – it lets the garden flavors of tomato, sweet bell pepper and parsley meld in a way that is outstanding. It is definitely the best in my 60 plus years of experience. Thank you so much! I just finished a bowl of your stewed tomatoes in which I poached some organic eggs. My whole being is smiling. These are wonderful hot or cold, on their own, or as a base for sauces and soups.

  • I had never done stewed toms before. I made this recipe and it was easy and so so so good! I doubled the recipe and froze them in quart freezer bags. I used the 1st batch in marinara sauce and look forward to pulling the rest out this winter! Thanks for posting this recipe!
    chris conrad

  • I have a ton of tomatoes ripe and ready now. I wanted to make stewed tomatoes for tonight’s chili. I googled and this was the first recipe that came up. I trust your judgment and can’t wait to eat them up tonight! Thanks Pamela!

  • Hey! I skimmed the comments to see if you had answered this, but didn’t find it. How much stewed tomatoes does this make? Is it either one half-pint or two quart baggies as shown in the picture? I’m trying to decide if I need to double this recipe or not to last me through the winter.

  • I appreciate this site and I enjoy the stewed tomatoes. Being who I am, I had to add basil and onions. I used red and green peppers, more than your recipe. Putting them in the freezer is how I a preserving them. Thank you for that , too. My daughter- in- law started the tomatoes and then left in June to care for her sick Mama. So I am here with tomatoes and squash. I am freezing tomatoes this way and also by just putting them whole in freezer bags so she can use them how she wants when she comes home. Sorry didn’t mean to talk so much. Dejra

    • Thanks for stopping by Dejra! I’m super happy to hear you like those stewed tomatoes. It’s very nice of you of you keep up with those tomato plants, I’m sure your daughter in law will appreciate it!

  • So, I had a couple of tomato’s left up in the garden and they were too many to eat, but not enough to can, so I made this stew. Perfect. I had 10, maybe a few more than that, but some were small. Whipped this up, my only changes were, I used a banana pepper, and fresh parsley. Truth…they never saw the freezer…my husband put them all on top of his beef and left saying, man, these are amazing!!!! He disappeared with a leprechaun on his shoulder singing and dancin’! Great and EASY recipe!

  • So I love this reciepe but I added 1 more ingredient that made it explode with flavor. I cut the salt in half and added half of that with a very smokey salt. Its insane what the smokey flavor does with the tomato.

  • I never toss the skins. Dehydrate and grind them in your coffee grinder for a tomato powder you can add to soups etc.

  • If I want to can these can I puy the hot mixture in a canning jar seal and let sit till the lid pops? I want something that I don’t have to freeze.

  • I love the sound of this recipe and want to try it. Can you please tell me what spices you used in it? I see green peppers, onions, but not sure what else is in there. I’ll look again to see if the ingredients are listed, but wanted to drop a line and ask anyway. Thank you!

    • Hey Lisa, the full recipe and ingredients are in the middle of the post. Let me know if you can’t find it, but it’s in a blue box. Enjoy, this is one of my favorite tomato recipes!

  • this recipe was easy and super tasty!! Thanks!! I did 10 pounds of romas today, half this way and half I added some italian herbs (delish) and with the skins/cores I made a paste (for like pizza nights and random recipes) I used this site for the idea but I will freeze some in ice cube trays, that way I’ll have a teaspoons worth when I only need a little 😉

    • Thanks and I’m glad you enjoyed these stewed tomatoes! I’l check out the skins paste, what an amazing idea, especially using the cores too!

  • My mother-in-law made these all the time, but put alot more sugar in them. I will try it your way and just add more sugar if needed to our taste.

  • Love these stewed tomatoes. Getting lots of tomatoes and mild/medium/hot peppers from our CSA and farmer’s markets this summer, so I’m freezing lots of bags for use later. A 1/2 recipe makes a good start to tomato-based pasta sauce for 2, adding sauteed onions and garlic, herbs, +/- any meat you’d like.

    Thanks, Pamela!

    • Glad you enjoyed it Chuck! We stocked up this weekend on a bunch of stewed tomatoes for the Winter, of course then we couldn’t resist some for dinner too. 😉

  • I loved your comment about telling your son and that you cried. My boyfriend and I just made this and they are to die for. I did add a bit to it, such as a few hot peppers and small orange peppers and onion. But I think that the sugar and salt is really key If you have the right amount. This is my first time raising tomatoes and we did a bang up job. There are so many that we have no idea what to do with all of them. Can’t wait to find more recipes like this one.

  • How many cups does this make? My tomatoes are pretty big and want to make sure I adjust the seasonings appropriately. Thanks for sharing!

    • Hey Sharon, I would use 10 big tomatoes and keep the seasonings the same amount. If your tomatoes are giant, then I would increase to 2.5 teaspoons salt, 1 teaspoon sugar, 2 teaspoons dried parsley and 1/2 cup chopped green pepper.

  • I have made this once before last summer. now i am making it again tonight for spaghetti sauce. it really is delicious and easy! it also tastes like pizza by the way! lol makes it so easy not to waste the veges in my garden!!! thank you i will be making this for years!

  • I can’t wait to try this recipe! We are living in Bolivia for 2 years and they don’t have stewed tomatoes here, so here goes my attempt!! I remember seeing celery in the ingredient list on the can. Is there any reason you leave that out of this recipe? I’m not a big green pepper fan, but I’m willing to stretch!! :)

    • Hey Rebekah, you can definitely add celery into this recipe if you prefer, it will still be delicious. Hope you enjoy these stewed tomatoes in Bolivia! :)

  • This was absolutely delicious! I have never made stewed tomatoes (just the canned stuff on occasion) — what a treat and so very easy!

    Thank you. Looking forward to exploring your blog. The recipe came up on a google search. :)

    • So glad you liked this recipe Sonja, I just made 2 batches today to freeze! Hope you enjoy your stay and find some more yummy recipes.

  • thank you thank you thank you! i made these last year and am about to make them again at then end of this season. So simple yet so delish which is how i like to cook. i grew wax beans last year and made them with these as my grandmother used to serve when i was a kid.
    around my and my family’s home we like spice, so i like to add a sliced garden jalapeño to the mix and a few shakes of paprika (we can’t stay away from that either)

    • Thanks for the suggestion Stephanie! We grew a ton of wax beans this year so I will add some stewed tomatoes to those! Love that kick of jalapeno you added in there! Enjoy!

  • Being the first time stewing tomatoes, I wouldn’t do it any other way. Soooo good! I too, found myself taste testing at the end, and could hardly pull myself away. I was just doing this to maybe freeze for sauces and chili. It stands on its own.

      • Pamela, I had to pull your recipe up again. Just got our last tomatoes picked. 60+. The last batch, I froze, and recently pulled them out for chili. Which, by the way, turned out great. I am doing them just as before because, they are the best stewed tomatoes ever!! Thanks again!

        • Awww, Cory you are too nice! I’m so happy you came back to this recipe and I hope you keep enjoying it for years to come. :)

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