This method for no-peel stewed tomatoes makes things so easy and much quicker! The tomatoes are simply diced and simmered with lots of garlic, onion, and herbs giving them excellent flavor. They freeze beautifully so you can preserve them without canning. Use stewed tomatoes as a base for soup, casseroles, chili, rice, sauces, and more.
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Stewed tomatoes do not sound all that appealing at first, am I right? But you know when you buy canned, diced tomatoes seasoned with basil and garlic, or maybe chiles and onion? That is generally the idea behind stewed tomatoes, except they’re cooked down a bit longer to become soft and flavorful.
I make homemade stewed tomatoes at the end of each summer because they’re SO great to have on hand for adding to soups, casseroles, chilis, and sauces throughout the winter. And honestly, it’s an easy way to preserve garden tomatoes without any water bath canning, as these freeze beautifully!
My no-peel method for stewed tomatoes:
The process for stewed tomatoes typically involves peeling them before simmering them slowly in their own juices. To peel the tomatoes, you have to boil them, then put in an ice water bath, peel, and chop. It is a very labor intensive and messy situation. But not my method.
As you’ve seen with my popular No-Peel Tomato Jam and Roasted Salsa recipe, I don’t find it necessary to peel tomatoes! The skins break down pretty well with the 25 to 30 minute cook time, and I really don’t mind the little bit of texture they give. Plus SO MUCH EASIER and quicker.
Ingredients for flavorful stewed tomatoes:
I often find stewed tomatoes lack flavor. That’s why you’ll find 6 cloves of garlic in this recipe! Plus some onion, a little bit of pepper, and herbs. The butter provides a slight richness, and the salt and sugar balance the acidity of the tomatoes.
fresh, ripe tomatoes
any color of bell pepper
onion
garlic
dried oregano
fresh basil (optional)
butter
salt & very tiny amount of sugar
The easy way to make stewed tomatoes:
Cut tomatoes into quarters and use hands to wipe out seeds. This doesn’t have to be perfect. Then dice tomatoes. Set aside.
Melt butter in a large sauce pot, then add onion and 1/2 teaspoon salt. Stir and cook 5 to 6 minutes, until onion is translucent.
Stir in green pepper, garlic, oregano, sugar, remaining salt, and tomatoes. Bring to a boil, then turn down to a low simmer for 25 minutes.
Let mixture cool and divide into jars, or you can serve the tomatoes that day. With the jars, refrigerate for up to 5 days or freeze for up to 8 months.
How to Use and Eat Stewed Tomatoes
Stewed tomatoes are versatile and can be used in a variety of dishes to add flavor, moisture, and richness. They add a rich, slightly sweet, and savory tomato flavor to dishes, making them a pantry and freezer staple. Here are some delicious ways to eat them:
Soups and Stews: Stewed tomatoes are a great base for soups like minestrone, vegetable soup, or chicken stew. They add depth and a rich tomato flavor.
Chili: Use stewed tomatoes as part of the tomato base in chili, along with beans, meat, and spices.
Pasta Sauces: Incorporate stewed tomatoes into homemade pasta sauce!
Casseroles: Stewed tomatoes are a common ingredient in casseroles, such as baked pasta dishes, chicken and rice, or vegetable casseroles.
Braised Meats: Use stewed tomatoes in braising liquids for meats like chicken, pork, or beef. The tomatoes help to tenderize the meat and infuse it with flavor.
Stuffed Peppers: Add stewed tomatoes to the filling for stuffed peppers, mixing them with rice, ground meat, and seasonings before baking.
Shakshuka: Stewed tomatoes are a key ingredient in shakshuka, a Middle Eastern dish of poached eggs in a spicy tomato and pepper sauce.
Mexican Dishes: Use them in enchiladas, as a base for salsa, or in Mexican rice dishes.
Side Dish: Simply season stewed tomatoes with a bit of salt, pepper, and herbs, and serve as a side dish alongside grilled meats or fish.
Important Notes for Freezing Stewed Tomatoes:
Frozen tomatoes and tomato products do not need to be acidified like they would if canning.
Cool the stewed tomatoes being dividing into jars that you can securely close with a top.
For glass jars, you will want to leave at least 1 to 1 1/2 inches of headspace. (Headspace is the empty space between the food and the lid of a jar when canning.) Error on the side that more space is better, as you want to make sure the tomatoes have enough room to expand when freezing and thawing. If not, the glass can break.
You could also freeze the stewed tomatoes in plastic freezer bags, and then you don’t need to worry about headspace.
This method for no-peel stewed tomatoes makes things so easy and much quicker! The tomatoes are simply diced and simmered with lots of garlic, onion, and herbs giving them excellent flavor. They freeze beautifully so you can preserve them without canning. Use stewed tomatoes as a base for soup, casseroles, chili, rice, sauces, and more.
4poundsripe tomatoes(I used half heirlooms and half romas)
2tablespoonsunsalted butter
1cup(140 grams) diced onion
2teaspoonskosher salt,divided
1/3cup(50 grams) finely diced green pepper
6clovesgarlic,finely minced
1teaspoondried oregano
2teaspoonsgranulated sugar
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Instructions
Cut tomatoes into quarters and use hands to wipe out seeds. This doesn’t have to be perfect. Then dice tomatoes. Set aside.
Melt butter in a large sauce pot, then add onion and 1/2 teaspoon salt. Stir and cook 5 to 6 minutes, until onion is translucent.
Stir in green pepper, garlic, oregano, sugar, remaining salt, and tomatoes. Bring to a boil, then turn down to a low simmer, uncovered, for 25 minutes. There will still be nice juices left that have lots of flavor, but it shouldn’t be watery. Cook down another 5 minutes if needed.
Let mixture cool and divide into pint jars (or you could do half pint jars), leaving 1 to 1 1/2 inches headspace*. Or you can serve the tomatoes that day as a side dish. Refrigerate jars for up to 5 days or freeze for up to 8 months.
Notes
For glass jars, you will want to leave at least 1 to 1 1/2 inches of headspace. (Headspace is the empty space between the food and the lid of a jar when canning.) Error on the side that more space is better, as you want to make sure the tomatoes have enough room to expand when freezing and thawing. If not, the glass can break.You could also freeze the stewed tomatoes in plastic freezer bags, and then you don’t need to worry about headspace.*If you strongly prefer to peel the tomatoes, you can certainly do so and proceed with the recipe as written.
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