These stewed tomatoes with onions, bell peppers, garlic, and basil make a tasty side dish for many entrees. They are easy to prepare and so flavorful with garlic, marjoram, and basil.
This is a great way to use all those sun-ripened garden tomatoes. I love serving these stewed tomatoes with grilled shrimp or grilled pork chops. They are also delicious over rice or pasta. You can serve them with scrambled eggs or use them in my shakshuka recipe.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Tomatoes: It is important to use meaty tomatoes like Beefsteak, Roma, or San Marzano. However, remember that sun-ripened tomatoes are also a goal here.
- Bell pepper: You can use any colored bell pepper, but I like the flavor contrast between the green bell peppers and the tomatoes.
- Marjoram: It is a milder, sweeter, less intense relative of oregano. However, you can substitute oregano if needed.
- Bay leaves: Add subtle flavor and amazing aromatics, but remember to fish them out before serving.
- Basil: I stir in fresh basil at the end of the cooking process. It adds so much flavor. You can substitute thyme.
Serving Suggestions for Stewed Tomatoes
- Serve with skillet cornbread, corn muffins, or cheddar bay biscuits.
- Serve with starches and grains like rice, potatoes, pasta, and quinoa.
- Use in recipes like shrimp creole or chicken curry.
How To Make Stewed Tomatoes
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Score the tomatoes on the non-stem end and blanch for 30-60 seconds. Plunge them into an ice bath to stop the cooking process. Using your hands, peel the tomatoes and cut them into bite-sized pieces. Sauté the vegetables in a little olive oil over medium heat. Reduce the heat to low and add the garlic and dried herbs, cook for 1 minute while stirring.
Then add the tomatoes, salt, black pepper, brown sugar, and bay leaves. Simmer for about 30 minutes or until the tomatoes break down a bit. Fish out the bay leaves. Add torn or chopped basil and serve.
Preparation Tips and Storage
- You can omit the brown sugar if needed, but it does help cut the acidity and enhance the flavor of the tomatoes.
- Simmer the tomatoes until you like the consistency and flavor. The longer the simmer time, the more the tomatoes will break down and the saucier they will get.
- Store stewed tomatoes in an airtight container in the refrigerator for up to four days. Reheat at reduced power in the microwave or on the stovetop over low heat.
More Tomato Recipes
Stewed Tomatoes Recipe
Ingredients
- 2½-3 lbs Roma tomatoes
- 1½ tablespoons olive oil
- 1 medium yellow onion, chopped
- ½ cup finely diced green bell pepper
- 3 cloves garlic minced
- 1 teaspoon dried marjoram or dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon brown sugar
- 2 bay leaves
- fresh basil for garnish
Instructions
- Bring a large pot of water to a boil. Score the tomatoes on the non-stem end and carefully add the tomatoes to the boiling water for 30-60 seconds. Work in small batches. Plunge the tomatoes into an ice bath until cool. Using your hands, peel the tomatoes and cut them into bite-sized pieces.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes. Add the bell pepper and cook for 3-4 minutes or until the onion and bell pepper are soft. Reduce the heat to low and add the garlic, marjoram, and basil. Cook for 1 minute while stirring.
- Add the tomatoes, salt, black pepper, brown sugar, and bay leaves. Simmer for about 30 minutes or until the tomatoes break down a bit.
- Fish out the bay leaves. Add torn or chopped fresh basil and serve.
Notes
- You can omit the brown sugar if needed, but it does help cut the acidity and enhance the flavor of the tomatoes.
- Simmer the tomatoes until you like the consistency and flavor. The longer the simmer time, the more the tomatoes will break down and the saucier they will get.
- Store stewed tomatoes in an airtight container in the refrigerator for up to four days. Reheat at reduced power in the microwave or on the stovetop over low heat.
Jen
I’ve had stewed tomatoes at restaurants and enjoy eating this dish. I’d like to try your recipe, as it looks pretty straightforward.
Beth Pierce
Thanks, Jen! Enjoy!
Marysa
I have never stewed my own tomatoes. This is a great tutorial especially for these summer months when there is an abundance of tomatoes. It is nice to be able to make my own!
Beth Pierce
Thanks, Marysa! Enjoy!
Karen
I love anything with tomatoes, especially when they’re in season like now…Sooo good…I loved these stewed tomatoes
Jenny
This is a great recipe for using up leftover tomatoes. Such a versatile dish! Thanks for sharing, Beth!
Beth Pierce
The pleasure is all mine, Jenny!
Stacie k
The best part about this is that it’s gonna be all for me. My husband is allergic to tomatoes, lol!
Beth Pierce
Sounds like a plan, LOL!
Lisa
These stewed tomatoes were so flavorful. I’ve never made my own before, I have only had canned stewed but now, I am hooked.
Amy L
Homemade stewed tomatoes are better than the bought ones. They are easy to make and delicious!
Catalina
These stewed tomatoes taste just like the ones my grandma used to make—rich, savory, and full of comfort.
Beth Pierce
Thank you, Catalina!
Kristin
I love using stewed tomatoes in my recipes, so I’m excited to use these. Homemade is always better than anything from a can!
Beth Pierce
I agree, Kristin!
Maria
YUM! I will never buy a can of stewed tomatoes again. I have to plant more tomatoes next year so I can make more and can it.