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.
Kat
making a batch of these reminds me of my grandmother because her kitchen always smelled like fresh herbs.
Beth Pierce
I agree!
Katie
I love tomatoes in general, but when they have been stewed down and had a few other ingredients added they taste amazing. I bet this would be good on toast!
Beth Pierce
Yes indeed!
Kira
I love anything tomatoe so this would go down a treat for me . Some chunky bread and butter too, absolutely delicious
Karen
I’ve never had Stewed Tomatoes before, omg, this was fresh, tasty and delicious. I love the recipe, it was quick and easy to pull off. THANK YOU.
Beth Pierce
My pleasure, Karen!
Harold
This stewed tomatoes recipe is delicious. It is so darn good with rice? Thanks!
Beth Pierce
My pleasure, Harold!
Jenny
Thanks for sharing. This was such a fun way to use up some of the tomatoes we’ve been growing.
Hadley
This is a really hearty dish! They are delicious. I need to try new things more often.
Beth Pierce
Me too, Hadley!
Claudia
I can already think of SEVERAL ways to use this recipe! I just picked the last stragglers out of my garden, and I’m going to use them for these stewed tomatoes.
Beth Pierce
Thanks, Claudia! I hope you enjoy them as much as I do!
Melanie E
I can imagine that this would be super tasty as well as healthy. Tomatoes are always best cooked as it boosts lycopene content – a strong antioxidant. I serve this with fried eggs.
Jennifer P
Stewed tomatoes are one of my favorite foods! I had them so often as a kid, I forget to make them as an adult now! lol. But I stumbled upon this recipe, so maybe thats a sign I should make them!
Beth Pierce
Thanks, Jennifer! Enjoy!