The Best Stewed Tomatoes Ever

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 
Aug 14 2013
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Pamela

Enjoy the stewed tomatoes Christina! It's one of my favorite tomato recipes! :)

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The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 

Homemade Stewed Tomatoes Recipe

Stewed tomatoes, sigh.  

Our tomatoes are turning red quicker than I’m able to pick.    So between oven roasted cherry tomato sauce, diced tomatoes, stewed tomatoes, tomato pesto, slow cooker tomatoes,  tomato soup… there’s lots of tomato dishes going on  in our kitchen!   Oh and I did mention Fresh Tomato Salsa too – because you know August always means fresh salsa!

I will have many more upcoming tomato recipes…get ready tomato lovers!  But for now… stewed tomatoes!

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden 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!


The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 

These are really the best stewed tomatoes ever!

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?”
”Yes”
”Why?”
”Because they are so good.”

This was a actual conversation over stewed tomatoes.  Seriously, they are that good!

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 

How to Make Stewed Tomatoes From Scratch

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.

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 

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

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 
Don’t be scared of this quick boil tomatoes, it will be over quickly!

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 
And look at  that.. now you’re in a ice bath!  Think of it as a pool and relax.


Because of the quick boil, the skins will peel right off.

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 
Disregard the skins (compost!), or come up with something to do with them.  I like to use the skins to make tomato powder which can be sprinkled in soups, casseroles, sandwiches, etc. 

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 
So now we have all our tomatoes, naked and bashful! Throw them in a large pot.

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 
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. 

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 
When the stewed tomatoes are done, serve them up right away if you’d like…

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 

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

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 
Or throw them in a mason jar in the refrigerator for tomorrow…

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 
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 Beef Barley Vegetable Soup while it’s snowing out? It’s great.

ENJOY!

Need more tomato ideas? Check out my diced tomatoes recipe!

Need help growing tomatoes? Read my list of easiest vegetables to grow and how to grow tomatoes from seed!

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The BEST Stewed Tomatoes Ever recipe! This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned. This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST! We always use this as a canning recipe for our Summer garden tomatoes!

 

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The Best Stewed Tomatoes Ever

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 

Course Side Dish
Cuisine American
Keyword stewed tomatoes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 10 tomatoes beef or roma variety
  • 2 teaspoons salt
  • 1/2 teaspoon sugar
  • 1 teaspoon dried parsley
  • 1/4 cup chopped green pepper

Instructions

  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.

Recipe Video

 

 

356 Comments

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  • 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.

    Reply

    • 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!

      Reply

  • 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! 🙂

    Reply

  • 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……

    Reply

  • 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.

    Reply

  • 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. 😉

    Reply

  • 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 – http://www.nwedible.com/2012/08/stop-throwing-away-free-tomato-sauce-making-sauce-from-tomato-skin.html

    Reply

    • 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!

      Reply

  • 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 !

    Reply

  • 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

    Reply

  • 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!!

    Reply

  • 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 😉

    Reply

  • 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!! 😉

    Reply

  • 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.

    Reply

  • 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.

    Reply

  • 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!

    Reply

  • 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!

    Reply

  • 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.

    Reply

  • 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.

    Reply

  • 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
    .

    Reply

  • Hello Pamela,
    I’m the drummer of a blues band herbiedandthedangermen.com. 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!
    V/r
    Sal

    Reply

    • 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!

      Reply

  • 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!!

    Reply

  • 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 .

    Reply

  • 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

    Reply

  • 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!

    Reply

  • 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

    Reply

    • 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.

      Reply

  • 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.

    Reply

  • 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! 🙂

    Reply

  • 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!

    Reply

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

      Reply

  • Oh man, I just made these and they are un.be.lievable. 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 :).

    Reply

  • Fry the tomato skins in canola oil and lightly salt them. Better than pork rinds! I actually have to give my son credit for this; I’d never come up with a fried food on my own.

    Reply

  • 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.

    Reply

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

    Reply

  • 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.

    Reply

  • 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!!!

    Reply

  • 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.

    Reply

  • 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

    Reply

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

    Reply

  • 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.

    Reply

  • 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.

    Reply

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

      Reply

  • 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.

    Reply

  • 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

    Reply

  • 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!

    Reply

  • 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.

    Reply

  • 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

    Reply

    • 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!

      Reply

  • 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!

    Reply

  • 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.

    Reply

  • 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.

    Reply

  • 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!

    Reply

    • 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!

      Reply

  • 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 http://www.nwedible.com/stop-throwing-away-free-tomato-sauce-making-sauce-from-tomato-skin/ but I will freeze some in ice cube trays, that way I’ll have a teaspoons worth when I only need a little 😉

    Reply

    • 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!

      Reply

  • 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.

    Reply

  • 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!

    Reply

    • 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. 😉

      Reply

  • 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.

    Reply

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

    Reply

    • 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.

      Reply

  • 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!

    Reply

  • 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!! 🙂

    Reply

    • 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! 🙂

      Reply

  • 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. 🙂

    Reply

    • 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.

      Reply

  • 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)

    Reply

    • 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!

      Reply

  • 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.

    Reply

    • Thanks Cory, I’m so happy you enjoyed the stewed tomatoes! Don’t you love taste testing.. it’s hard to stop! 🙂

      Reply

      • 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!

        Reply

        • 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. 🙂

          Reply

  • These were the BEST! I have never made stewed tomatoes before. The recipe was easy to follow. I used them for gumbo. Thanks!

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    • Aww so happy you to hear you enjoyed them Jessica! We’re still enjoying some frozen packs I made with our Summer tomatoes!

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  • For the tomato skins, after pealing your tomatos you can dust them with a little corn starch and deep fry them for about 30 seconds. They can be used with tomato dishes such as a topping in tomato soup.

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  • This is not only the best recipe I have tried in years for stewed tomatoes, it is also by far the easiest and most well explained. I, like you, ate almost the whole first batch. My husband is very reluctant to try new foods. He gave this recipe the best review he offers…he said, DO NOT CHANGE A THING. Thanks again for your amazing recipe.

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  • I don’t like raw tomatoes but I just made this recipe and it is delicious. The juice tastes so good it makes a great soup by it’s self! Thanks!!

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  • Cant believe how colorful red tomatoes can be. How did you do that? Stewing them over a heated pot was brilliant, would never had thought. Did you cut them up first? Did you use a knife or a spoon?
    Thank you so much i guess tomatoes are not just for throwing.

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  • Thank you for sharing this! We have a ton of tomatoes and I was worried about how I was going to save all of them. I will be doing this over the next few weeks to eat and to save some for Marinara this winter.

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  • Just wanted to say THANK YOU! This is a fabulous recipe! My family is vegan, and the garden was giving and giving and GIVING this year…I have a bushel of beefsteak tomatoes sitting in my kitchen. I was of course going to make pasta sauce but then I found this amazingly simple recipe. I made two huge batches today. I did add a half a jalapeno to each batch just as we are spice people, but spice or not this is GREAT. My daughter ate a huge bowl with some crusty bread for dinner. I’m waiting on the last batch to cool so I can package and freeze it, it will be so good to taste summer in the cold snowy winter. On a vegan note, I was thinking of when I thaw this in winter to add some kale and beans and serve over rice to turn what is a traditional side dish to an entree. Thanks again and have a great harvest.

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    • Hey Holly, so happy you were able to turn your garden tomatoes into these stewed tomatoes! Your Winter dishes sound amazing, I love kale and lentils with these stewed tomatoes (always with crusty bread too!). Enjoy!

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    • Hey Chris, I started pressure canning pretty frequently this Summer and this recipe is a hit with it. I hope you love it as much as I do!

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  • Yup, definitely the best ever. I got 80 pounds of tomatoes this summer and needed to do something with them. This fit the bill and made my wildest dreams come true. That is not an exaggeration! It cans and freezes spectacularly, is ten million times better than the canned variety in stores, and makes a damn fine chili in those cold winter months!!!

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  • Hi,
    My tomatoes are coming through now (in N.Z.) and was wondering how orange or yellow peppers would do in this recipe, replacing the green ones?
    Regards,
    Jessica

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  • I.ve just returned from a holiday in Ethiopia where I had tomato stew in the Four Sisters restaurant in Lalibela so wanted to find a good recipe. I didn’t have green pepper so used leeks and I cut back on the salt. But my is this good. Thanks.

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  • I made these stewed tomatoes last year for the first time ever of making stewed tomatoes…They are the best! Congrats on the recipe. My question is…have you or anyone else tried canning this recipe? It should work, right?

    Thanks!

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    • Hey Sue, I started canning this recipe last Summer and it works perfect! It’s one of my favorite canning recipes – can’t wait for our next batch of garden tomatoes!

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  • Looks great! The only thing is all the measurements are exact but the tomatoes…10 beef tomatoes could easily be twice as much as 10 roma. I can’t see where anyone else asked this, so I probably missed something, but about how many pounds of tomatoes would work best with these recipe measurements? Thanks!

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    • Hey Mike, I don’t have a exact number as I don’t usually weigh them but I’d say 5-7 pounds of tomatoes is a fair estimate. If you go over a little bit, that’s totally ok, I can promise you this recipe will still be just as good. Enjoy!

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      • Want to try this recipe, you state how many tomatoes can you give an equivalent to how many cups that would possibly be? I have my tomatoes allready skinned and cubed in containers ready to go and then i came across this recipe?

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    • -but do you really want to dig those skins out of your pan of stewed ‘matos? I guess I am too lazy and want the final product ready to eat.

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    • Hey Jana – I’m so happy to hear that you liked these stewed tomatoes! Thanks for letting me know, enjoy the rest of your Summer!

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  • I tried your stewed tomatoes, added some Jalapeno peppers and some garlic and some basil, man you can eat it like soup so good thank you for your recipe.
    Dyanne

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  • Gardeners have more tomatoes than they know what to do with at this time of year. This stewed tomato recipe looks like a good way to use some of those tomatoes from a bountiful harvest. Thank you for linking up at The Blogger’s Pit Stop Link Party. I’m sharing your link on social media.
    Carol (“Mimi”) from Home with Mimi

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  • Stewed tomatoes are one of my favorites, and I’ve been wanting to make my own from scratch for so long. Can’t wait to give this a try. Thanks so much for sharing at the #happynowlinkup!

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  • Seriously delicious! I received more tomatoes than I know what to do with right now. I came across your recipe and thought maybe you might have exaggerated a bit on how good this would be. Well, you did NOT exaggerate. My daughter and I each ate a bowl of it. So good and tasty. I never thought I’d eat a bowl of stewed tomatoes in my life. LOVE IT!! Making may more batches tomorrow.

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  • I made these last year for the first time ever making stewed tomatoes. These are awesome! This year I will be canning them as we travel in the winter and it’s too hard trying to take frozen stuff. Thanks for a great recipe!

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  • Hi – I made this last night and something went terribly wrong. Super-salty! Is it possible that the amount of salt called for is too much? Or maybe even reversed with the sugar ( 2 tsp vs. 1/2 tsp ) ?

    I love stewed tomatoes and will try again with much less salt. And hopefully cry happy tears!

    Thank you for the recipes,
    David

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    • Hey David, sorry to hear that. The ingredient amounts are correct. Are you sure you used enough tomatoes? This recipe is loved by many, so I hope you’ll try again and cry tears of joy!

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  • Hey Pamela – yep, I used 15-16 Roma ‘maters… I think I must have zoned out and added salt twice or something. Will definitely try again. With cornbread. Maybe some pinto beans. Mmmmm

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  • Hi Pamela, I’m going to give this recipe a try. It looks really delish. I have two chest freezers in my basement, one for meats and the other for veggies and bread. Needless to say I have limited room for storage. I would like to can this, but saw no canning method mentioned. Do you have any recommendations as to hot water bath or pressure canning. This is my first attempt at stewed tomatoes.

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    • Hey Borris, I pressure can these in quart jars for 20 minutes. If you scroll up in the comments, you’ll see lots of other have had good success with canning these as well. Enjoy!

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  • Awesome recipe.
    Love it.

    I also added a few red peppers which puts a little bit a a kick to it.

    Not only is it good by itself but I also plan on useing it in my chili. It’s the best.

    Thanks

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  • I also add a few dried onion flakes-just because but I love your recipe with parsley! I have always used whatever tomatoes that I have around on that day and they are always good.

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    • Hi Denise, I’m sorry but I don’t understand your question. If you need help with how to peel the tomatoes, please check out the recipe for full instructions. Hope this helps.

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  • I’ve used this Stewed Tomato Recipe before and been very happy with the results. But now, I have to say, this whole blog post is pretty frustrating to revisit. Where is the actual recipe? It seems to just be photos without any actual quantities.

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  • What is the recipe? The website does not seem to have the recipe posted any longer…only the video but no listing of ingredients.

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  • I grew up with canned and frozen veggies from our garden. My friend was given a variety of Toms from her neighbors garden and didn’t know what to do with them. 🙂 They are now stewed and part of them in a pot of Chilli. Yummmmm!

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    • Hey Melita, I follow the recipe exactly as written, no thickening agent is needed. Hope you enjoy – these tomatoes are delicious!

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  • I have a lot of tomatoes this year and your stewed tomatoes is one of the more interesting recipes. Can you tell me approximately how many cups of diced tomatoes 10 of your tomatoes equal? I would like to make a quantity of these and adjust the recipe for that, then can them. Thank you,

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  • I didn’t have green pepper but I did have an orange pepper but not enough, so I added a little onion and celery. Also I was out of parsley so I used whole oregano seasoning. Super tasty.

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  • I’d only ever had stewed tomatoes from a can. My husband had never had them before. These truly are the best stewed tomatoes I’ve ever eaten. And so easy to make. I’ll definitely be putting these up when tomatoes are on full scale.

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  • If I am pressure canning this dish, would I use lemon juice, vinegar or citric acid to keep them fresh longer? how much of each? ty

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    • Hey Eva, we use lemon juice with our tomatoes when canning. Use 1 tablespoon for a pint, or 2 tablespoons for a quart. Enjoy these stewed tomatoes!

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      • So Pamela, to can these tomatoes the only thing different I need to do is add the lemon juice to each jar as I fill them? I am a rookie canner, just learned this past Tuesday. But I have a counter of tomatoes I must process before they ruin. Plus in my garden I have no less than 24 tomato plants producing now. Just not getting any bigger than golf or small go fetch balls! :/

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        • Hey TJ, that’s right, you will need to add some lemon juice to each jar when canning. Good luck! What made you grow 24 tomato plants? HAH!

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  • I just made this recipe today! I added bay leaf, fresh parsley, small onion and red and green peppers and a little fresh pepper! Extremely good and fresh from my garden!

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  • These are fabulous! I had some tomatoes that needed to be used up. I made this and fell in love. Definitely make again. Thanks for a great recipe!

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  • Hi, I made the stewed tomatoes this morning and they are so delicious. I will use this recipe when I have extra tomatoes that we need to hurry and use. Thanks for this recipe and it was so easy. Have an awesome day!

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  • I was looking for some recipes to use up all of these tomatoes I have. I don’t know why on earth I bought 24 tomatoes plants and 20 pepper plants in the spring! I have tomatoes, peppers and onions coming out my ears. Your recipe sounded so good. I used a variety of tomatoes, green and yellow bell pepper and added some onion. It is very good, but it was saltier than I expected it to be. I will be harvesting a bunch more tomatoes before the season is over, and I will definitely be making this again, I will just use less salt.

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    • Hey Tonya, hah, that’s so funny! But I know how hard it is not to grow a ton of plants! Glad you liked the stewed tomatoes recipe! Thanks for commenting!

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  • So, haven’t dug through the comments and I probably should, but I’m curious. Why not use basil instead of parsley? Why not have onion included? I love this but feel like there are some obvious enhancements. Wondering what I’m missing.

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    • I added pureed carrot , onion and garlic and then as it was cooking also added basil and oregano as they are our favorites! It’s an awesome recipe and a fun one to tweak for personal likes!

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  • My girlfriend and her mother are on a tour of Ellis Island as I type this. They were served food that immigrants would have eaten at the time. She had Sole with stewed tomatoes and rice. She’s never had stewed tomatoes before and is now obsessed….yup, in the past 10 minutes. She texted me to not can anymore of our beauties (49qts thus far) and instead find a recipe for her new addiction. Yours looks perfect, with a few of my own tweaks, and should allow me to put up about 40 pints before she gets back to Michigan.
    Thank you so much for sharing your recipe with everyone and a double thank you for allowing me to bring more happiness to the one I love.
    With that, I am off to the kitchen.
    Be well.

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  • This is cooking now and my kitchen smells wonderful! I pureed carrots and used them instead of sugar and also pureed onion, green pepper and garlic altogether in my bullet that I use for smoothies. Used less salt so we can season to taste when using and used dried basil and oregano. It worked fantastic, looks fantastic , smells fantastic and I tasted it before it even cooked and it is absolutely delicious!! Can’t wait for it to be done. Going to try it as tomato soup tomorrow and the rest is going in the freezer. I still have another 30 pounds of beef eater tomatoes to pick so if this turns out as good as I think it will, I’ll be doing more! Thank you so much for the recipe!! I no longer have to give away 200 pounds of tomatoes from my garden 🙂

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    • Hey Cindy, thank you so much for the comment. I love hearing your changes in the recipe, the pureed carrots sounds like a wonderful addition! I hope this recipe helps you with all your pounds of tomatoes! Enjoy!

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  • I have done this recipe at least twice now. I am not much of a tomato fan, but many recipes, like chilis, call for stewed tomatoes. I felt disgusted at the idea of using canned tomatoes because they are never made with love. Bits of unappetizing matter are always included, so I’m forced to go through the can’s contents to pick out small pieces, and who knows if I can get them all. Plus I know that canned food doesn’t measure up to fresh anyway. So it’s extra work and still not trusting the end result. So much for convenience it’s supposed to provide. I ended my so-called paranoia by finding your recipe here. Thanks to you, I now can make this freezer staple to a proper standard, and can trust it enough to just pour it without fear into whatever I’m making… So now I have an appreciation for tomatoes more than I did before and my meals are delicious with them. Thank you so much! Thought I’d let you know now that I’ve made them a few times.

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  • My father had a vege garden when we were kids and when there were heaps of tomatoes he would cut the spots ect out and put them in a pot and stew with a bit of sugar sprinkled on the top and put on stove and stew. We would have tomatoe pie as a desert, yum, also put the rest of the stewed tomatoes in the fridge on a hot day he would come in and get some tomes in a desert plate and pour cold milk out of the fridge from our dairy and enjoy, us kids loved them too, by the way i’m 70 years of age now ( great on a hot day out of the fridge )

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    • Hey Bruce, I love that story – thank you for sharing with me! I hope this stewed tomato recipe brings you some more happy memories of those gardening days!

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  • I would never remove the skins. That the healthiest part of the fruit. Leave the skins on. That’s the way I would do it.

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  • This is an excellent and simple recipe. Thank you! However, DON”T throw away the skins. If you have a Foley food mill or some similar strainer put the skins through that. You will be amazed at how much beautiful rich tomato juice you will get from those skins.

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  • This quickly became my favorite recipe. Every time I make them, I’m pleasantly surprised how really wonderful the flavor is. It’s hard to grab a can when you know these can easily be made from fresh (with a little time investment—totally worth it!) Thank you for this recipe!

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    • Thank you so much for commenting! I’m so happy these stewed tomatoes are now a staple in your kitchen! 🙂

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    • Hey Norma, you can totally freeze them in jars, or freezer bags. I recommend freezing them in mason jars with the lids OFF, and then once frozen put the lid on. This will prevent the glass jar from breaking.

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  • Hi there,
    An amazing blog that you have.Just awesome.
    The article you have write its really teach me something new
    and give me new experience.Keep writing eagarly will wait
    for future post.
    Thank you.

    Reply

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