18 Delicious Stewed Tomato Recipes Easy to Make

There’s nothing quite like the comforting embrace of stewed tomatoes to warm up your kitchen and your heart. Whether you’re whipping up a quick weeknight dinner or savoring the flavors of the season, our roundup of 18 delicious stewed tomato recipes is sure to inspire. Easy to make and packed with flavor, these dishes are perfect for any home cook looking to add a little warmth to their meal rotation. Dive in and discover your next favorite recipe!

Classic Stewed Tomatoes with Basil

Make this timeless dish when you crave something simple yet flavorful. Classic Stewed Tomatoes with Basil brings comfort to any meal.

Ingredients

• 4 cups of ripe tomatoes, chopped
• A couple of garlic cloves, minced
• A splash of olive oil
• 1 tbsp of sugar
• A handful of fresh basil leaves, torn
• Salt, just a pinch

Instructions

1. Heat a splash of olive oil in a large pan over medium heat.
2. Add the minced garlic, sauté until golden, about 1 minute. Tip: Don’t let the garlic burn.
3. Toss in the chopped tomatoes and stir to combine.
4. Sprinkle the sugar and a pinch of salt over the tomatoes. Tip: Sugar balances the acidity.
5. Reduce heat to low, cover, and let simmer for 20 minutes. Stir occasionally.
6. After 20 minutes, remove the lid and add the torn basil leaves. Tip: Adding basil at the end preserves its flavor.
7. Cook uncovered for another 5 minutes, then turn off the heat.

Comforting and slightly sweet, these stewed tomatoes are perfect over pasta or with crusty bread. The basil adds a fresh punch that elevates the dish.

Spicy Stewed Tomatoes with Chili Flakes

These spicy stewed tomatoes with chili flakes bring a fiery kick to your table. Perfect for those who love a bit of heat in their meals.

Ingredients

• 4 cups of ripe tomatoes, chopped
• A couple of garlic cloves, minced
• A splash of olive oil
• 1 tbsp of chili flakes
• A pinch of salt
• 1/2 cup of water

Instructions

1. Heat a splash of olive oil in a large pan over medium heat.
2. Add the minced garlic and sauté until golden, about 1 minute. Tip: Don’t let the garlic burn or it’ll turn bitter.
3. Toss in the chopped tomatoes and stir well.
4. Sprinkle in the chili flakes and a pinch of salt. Stir to combine.
5. Pour in 1/2 cup of water to help the tomatoes break down.
6. Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally. Tip: The longer it simmers, the richer the flavor.
7. Once the tomatoes are soft and the sauce has thickened, remove from heat. Tip: If it’s too thick, add a little more water.

Expect a chunky texture with a bold, spicy flavor. Serve over grilled bread or as a side to grilled meats for an extra kick.

Garlic and Herb Stewed Tomatoes

Garlic and herb stewed tomatoes bring a rustic charm to any table with minimal effort. Great for using up summer’s bounty, this dish is both versatile and comforting.

Ingredients

• 4 cups of ripe tomatoes, roughly chopped
• 3 cloves of garlic, minced
• a couple of tbsp of olive oil
• a splash of balsamic vinegar
• 1 tsp of dried basil
• 1 tsp of dried oregano
• salt and pepper, just a pinch each

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add minced garlic, sauté for about 30 seconds until fragrant but not browned.
3. Toss in the chopped tomatoes, stirring to coat them in the garlicky oil.
4. Pour in a splash of balsamic vinegar for a touch of sweetness and acidity.
5. Sprinkle dried basil and oregano evenly over the tomatoes, then season with salt and pepper.
6. Reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally.
7. After 20 minutes, remove the lid and cook for an additional 5 minutes to thicken the sauce slightly.
8. Tip: For a smoother texture, mash some of the tomatoes with the back of a spoon during the last few minutes of cooking.
9. Tip: If the sauce is too acidic, a tiny pinch of sugar can balance the flavors.
10. Tip: Fresh herbs can be stirred in at the end for a brighter flavor profile.

Outcome is a chunky, aromatic sauce with a perfect balance of tangy and sweet. Serve over crusty bread or as a side to grilled meats for a simple yet satisfying meal.

Stewed Tomatoes with Onions and Peppers

Dive into this hearty stewed tomatoes dish that’s as easy to make as it is delicious. Perfect for a quick weeknight dinner or a lazy weekend brunch.

Ingredients

• 4 cups of ripe tomatoes, chopped
• 1 large onion, sliced
• 2 bell peppers, any color, chopped
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 tsp of salt
• 1/2 tsp of black pepper
• A pinch of sugar

Instructions

1. Heat a splash of olive oil in a large pan over medium heat.
2. Add the sliced onion and minced garlic, sauté until the onion is translucent, about 5 minutes.
3. Toss in the chopped bell peppers, cook for another 3 minutes until they start to soften.
4. Add the chopped tomatoes, salt, black pepper, and a pinch of sugar to balance the acidity.
5. Reduce the heat to low, cover the pan, and let it simmer for 20 minutes, stirring occasionally.
6. Tip: For a richer flavor, let it simmer uncovered for the last 5 minutes to thicken the sauce.
7. Tip: If you prefer a smoother texture, use an immersion blender to lightly puree the mixture before serving.
8. Tip: Taste and adjust the seasoning with more salt or pepper if needed before turning off the heat.

Velvety and rich, this dish pairs wonderfully with crusty bread or over a bed of steamed rice. The sweetness of the tomatoes and peppers with the sharpness of the onions creates a comforting balance.

Italian Style Stewed Tomatoes with Oregano

Dive into the heart of Italian cuisine with this simple yet flavorful dish. Perfect for those who appreciate the rustic charm of stewed tomatoes, enhanced with the earthy tones of oregano.

Ingredients

• 2 cups of ripe tomatoes, chopped
• A splash of olive oil
• 2 cloves of garlic, minced
• A couple of fresh oregano sprigs
• Salt, just a pinch

Instructions

1. Heat a splash of olive oil in a medium saucepan over medium heat.
2. Add the minced garlic and sauté until golden, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
3. Toss in the chopped tomatoes and stir to combine with the garlic.
4. Throw in the oregano sprigs and a pinch of salt. Tip: Fresh oregano releases more flavor when slightly crushed before adding.
5. Reduce the heat to low and let the mixture simmer for 20 minutes, stirring occasionally. Tip: Covering the saucepan helps retain moisture and intensifies the flavors.
6. Remove the oregano sprigs before serving.

Perfectly stewed tomatoes should be tender but hold their shape, offering a sweet and tangy flavor profile. Serve over crusty bread or as a side to grilled meats for a hearty meal.

Stewed Tomatoes with Corn and Bacon

Out of all the summer dishes, this one brings the garden to your plate with minimal fuss. Stewed tomatoes with corn and bacon is hearty, sweet, and smoky all at once.

Ingredients

• 4 slices of bacon, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups tomatoes, chopped
• 2 cups corn kernels
• A splash of apple cider vinegar
• A couple of fresh basil leaves, torn
• Salt and pepper, just enough to season

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Tip: Save the bacon grease for extra flavor in the next steps.
2. Add the diced onion to the skillet with the bacon. Cook until the onion is soft, about 3 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
4. Add the chopped tomatoes and corn kernels to the skillet. Mix well.
5. Pour in a splash of apple cider vinegar. Season with salt and pepper. Tip: The vinegar brightens the dish, balancing the sweetness of the corn and tomatoes.
6. Simmer the mixture on low heat for 15 minutes, stirring occasionally.
7. Remove from heat. Stir in the torn basil leaves just before serving.

Finished with a sprinkle of fresh basil, this dish is a juicy, chunky mix with a smoky depth from the bacon. Serve it over toasted bread or as a side to grilled chicken for a full meal.

Creamy Stewed Tomatoes with Coconut Milk

You’ve probably got a can of tomatoes sitting in your pantry right now. Let’s turn it into something creamy and dreamy with coconut milk.

Ingredients

– A couple of tablespoons of olive oil
– 1 medium onion, diced
– 2 garlic cloves, minced
– A 28-ounce can of whole peeled tomatoes
– A splash of apple cider vinegar
– A 13.5-ounce can of full-fat coconut milk
– A pinch of salt and pepper

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Pour in the can of tomatoes with their juice, breaking them up with a spoon.
5. Add a splash of apple cider vinegar to brighten the flavors.
6. Simmer the mixture on low heat for 20 minutes, stirring occasionally.
7. Pour in the coconut milk and stir until fully incorporated.
8. Season with a pinch of salt and pepper, then simmer for another 10 minutes.
9. Taste and adjust seasoning if needed.
Tip: For a smoother texture, blend half the stew before adding the coconut milk.
Tip: If the stew is too thick, add a little water or vegetable broth to thin it out.
Tip: Garnish with fresh basil or cilantro for a pop of color and freshness.
Expect a velvety texture with a perfect balance of tangy and creamy flavors. Serve it over rice or with crusty bread to soak up every last drop.

Stewed Tomatoes with Green Beans and Potatoes

Absolutely nothing beats the comfort of a hearty stew, especially when it’s packed with the fresh flavors of summer. This dish combines ripe tomatoes, crisp green beans, and tender potatoes in a savory broth that’s both simple and satisfying.

Ingredients

• a couple of tablespoons of olive oil
• a medium onion, diced
• 2 cloves of garlic, minced
• 4 cups of fresh tomatoes, chopped
• a pound of green beans, trimmed and halved
• 3 medium potatoes, cubed
• a splash of vegetable broth
• salt and pepper to season

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic, sauté until translucent, about 5 minutes.
3. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Toss in the chopped tomatoes, stir well, and let simmer for 10 minutes until they start to break down.
5. Add the green beans and potatoes, mixing to coat them in the tomato mixture.
6. Pour in enough vegetable broth to just cover the vegetables.
7. Season with salt and pepper, then bring to a boil.
8. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are fork-tender.
9. Tip: Stir occasionally to prevent sticking and ensure even cooking.
10. Check seasoning and adjust if necessary before serving.
11. Tip: For extra flavor, sprinkle with fresh herbs like basil or parsley right before serving.

Comforting and vibrant, this stew is a celebration of summer produce. Serve it with crusty bread to soak up the delicious broth, or over a bed of rice for a more filling meal.

Mexican Stewed Tomatoes with Cilantro and Lime

Every home cook needs a go-to recipe for stewed tomatoes, and this Mexican-inspired version with cilantro and lime is a game-changer.

Ingredients

• 4 cups of ripe tomatoes, chopped
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 small onion, diced
• A pinch of salt
• A handful of fresh cilantro, chopped
• Juice of 1 lime
• A dash of cumin

Instructions

1. Heat a splash of olive oil in a large pan over medium heat.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Toss in the chopped tomatoes and a pinch of salt, stirring to combine.
4. Reduce the heat to low, cover, and let the tomatoes stew for 20 minutes, stirring occasionally.
5. Tip: If the mixture looks too dry, add a tablespoon of water to keep it from sticking.
6. After 20 minutes, remove the lid and stir in the chopped cilantro, lime juice, and a dash of cumin.
7. Tip: Taste and adjust the seasoning with more salt if needed, but remember the flavors will deepen as it cooks.
8. Let the mixture simmer uncovered for another 5 minutes to meld the flavors.
9. Tip: For a smoother texture, you can blend half of the stewed tomatoes before adding the cilantro and lime.

Vibrant and tangy, these stewed tomatoes are perfect as a side, over rice, or as a base for a hearty soup. The cilantro and lime add a fresh kick that elevates the dish beyond the ordinary.

Stewed Tomatoes with Eggplant and Zucchini

Kickstart your meal with this hearty stewed tomatoes dish, packed with eggplant and zucchini for a nutritious punch.

Ingredients

• 2 cups of diced tomatoes
• 1 medium eggplant, cubed
• 1 zucchini, sliced
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 tsp of dried basil
• Salt, just a pinch
• Pepper, a quick grind

Instructions

1. Heat a splash of olive oil in a large pan over medium heat.
2. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Toss in the cubed eggplant and sliced zucchini. Cook until they start to soften, around 5 minutes.
4. Pour in the diced tomatoes and stir to combine.
5. Sprinkle the dried basil, a pinch of salt, and a quick grind of pepper over the mixture.
6. Reduce the heat to low and let everything simmer for 20 minutes, stirring occasionally.
7. Tip: If the mixture looks too dry, add a little water to keep it from sticking.
8. Tip: For extra flavor, let it sit covered for 5 minutes off the heat before serving.
9. Tip: Taste and adjust seasoning if needed, but remember the flavors will meld more as it sits.

Zesty and comforting, this dish boasts a soft texture with a rich tomato base. Serve it over a bed of rice or with crusty bread to soak up the sauce.

Hearty Stewed Tomatoes with Beef and Barley

Kickstart your comfort food game with this hearty stewed tomatoes dish, packed with beef and barley for a fulfilling meal.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• a couple of tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• a splash of red wine
• 4 cups stewed tomatoes
• 3 cups beef broth
• 1 cup pearl barley
• a pinch of salt and pepper
• a handful of fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes, searing until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Throw in diced onion and minced garlic, sautéing until soft, about 3 minutes.
4. Deglaze the pot with a splash of red wine, scraping up any browned bits.
5. Stir in stewed tomatoes and beef broth, bringing to a boil.
6. Reduce heat to low, cover, and simmer for 1 hour. Tip: Check occasionally to stir and prevent sticking.
7. Add pearl barley, cooking uncovered for another 30 minutes until barley is tender. Tip: The stew should thicken slightly.
8. Season with salt and pepper to taste, then garnish with fresh parsley before serving.

Hearty and rich, this stew boasts tender beef and chewy barley in a tomato-based broth. Serve it with crusty bread for dipping or over mashed potatoes for extra comfort.

Stewed Tomatoes with Chickpeas and Spinach

Easy to whip up, this dish combines pantry staples for a hearty, flavorful meal. Perfect for those busy nights when you want something nutritious without the fuss.

Ingredients

• 2 cups of canned chickpeas, drained and rinsed
• a couple of garlic cloves, minced
• a splash of olive oil
• 1 can (14.5 oz) of stewed tomatoes
• a handful of fresh spinach
• a pinch of salt and pepper
• 1 tsp of cumin

Instructions

1. Heat a splash of olive oil in a large pan over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant. Tip: Don’t let the garlic burn.
3. Stir in the chickpeas and cumin, cooking for another 2 minutes to let the flavors meld.
4. Pour in the stewed tomatoes, breaking them up slightly with your spoon. Simmer for 10 minutes.
5. Throw in the spinach, stirring until just wilted, about 2 minutes. Tip: Add the spinach last to keep its vibrant color.
6. Season with a pinch of salt and pepper. Tip: Taste as you go to adjust seasoning.

Bursting with flavors, this dish offers a comforting texture with the creaminess of chickpeas against the tangy tomatoes. Serve it over a bed of quinoa or with crusty bread to soak up the sauce.

Sweet and Sour Stewed Tomatoes with Pineapple

Absolutely nothing beats the comforting blend of sweet and sour in this hearty stewed tomatoes with pineapple dish. It’s a quick fix for those craving a tangy twist on a classic.

Ingredients

• 2 cups of diced tomatoes
• 1 cup of pineapple chunks
• A splash of apple cider vinegar
• A couple of tablespoons of brown sugar
• A pinch of salt
• A dash of black pepper
• 1 tablespoon of olive oil
• A handful of fresh basil leaves, torn

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add diced tomatoes and pineapple chunks to the pan. Stir to coat with oil.
3. Pour in a splash of apple cider vinegar and sprinkle brown sugar, salt, and black pepper over the mixture. Stir well.
4. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
5. Tip: For a deeper flavor, let it simmer for an extra 5 minutes.
6. Remove from heat and fold in torn basil leaves.
7. Tip: Taste and adjust sweetness with a bit more brown sugar if needed.
8. Let it sit for 5 minutes before serving to allow flavors to meld.
9. Tip: Serve warm over grilled chicken or fish for a complete meal.

This dish boasts a velvety texture with a perfect balance of sweetness from the pineapple and tang from the tomatoes. Try serving it over a bed of quinoa for a nutritious twist.

Stewed Tomatoes with Lentils and Curry

Every home cook needs a hearty, flavorful dish that’s both easy to make and packed with nutrition. This stewed tomatoes with lentils and curry recipe is just that.

Ingredients

• 1 cup dried lentils, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) stewed tomatoes
• 1 tbsp curry powder
• A splash of lemon juice
• Salt, to your liking

Instructions

1. In a medium pot, combine lentils and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender. Tip: Don’t peek too often to keep the steam in.
3. While lentils cook, heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
4. Stir in stewed tomatoes and curry powder. Cook for another 5 minutes, breaking up tomatoes with your spoon.
5. Drain any excess water from lentils, then add them to the skillet. Mix well.
6. Add a splash of lemon juice and salt. Stir and cook for 2 more minutes. Tip: The lemon juice brightens the flavors.
7. Remove from heat. Let it sit for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.

Out of the pot, this dish offers a comforting texture with a rich, aromatic flavor. Serve it over rice or with a side of crusty bread for a complete meal.

Rustic Stewed Tomatoes with Rosemary and Thyme

Just when you think tomatoes can’t get any better, this rustic stew comes along. Perfect for those end-of-summer tomatoes that need a little love.

Ingredients

• a couple of pounds of ripe tomatoes, roughly chopped
• a splash of olive oil
• a couple of garlic cloves, minced
• a sprig of rosemary
• a few sprigs of thyme
• a pinch of salt
• a dash of black pepper

Instructions

1. Heat a splash of olive oil in a large pan over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Toss in the roughly chopped tomatoes, stirring to combine with the garlic.
4. Throw in the rosemary and thyme sprigs whole for easy removal later.
5. Season with a pinch of salt and a dash of black pepper.
6. Reduce the heat to low and let the mixture simmer uncovered for 20 minutes, stirring occasionally.
7. After 20 minutes, remove the herb sprigs and discard.
8. Continue to simmer for another 10 minutes until the tomatoes have broken down into a thick stew.

All done! The stew should be thick, fragrant, and bursting with tomato flavor. Serve it over crusty bread or as a side to grilled meats for a simple, satisfying meal.

Stewed Tomatoes with Mushrooms and Wine

Forget the canned stuff—this stewed tomatoes with mushrooms and wine recipe brings fresh, vibrant flavors to your table in no time.

Ingredients

• 2 cups of diced fresh tomatoes
• 1 cup of sliced mushrooms
• A splash of red wine
• 2 tbsp of olive oil
• A couple of garlic cloves, minced
• 1 tsp of dried basil
• Salt and pepper, just a pinch

Instructions

1. Heat olive oil in a pan over medium heat until it shimmers.
2. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Toss in the sliced mushrooms, stirring occasionally, until they start to brown, roughly 5 minutes.
4. Tip: Don’t overcrowd the pan to ensure mushrooms brown nicely.
5. Add diced tomatoes and a splash of red wine, stirring to combine.
6. Season with dried basil, salt, and pepper, then reduce heat to low.
7. Simmer uncovered for 15 minutes, stirring occasionally, until tomatoes break down.
8. Tip: If the mixture gets too dry, add a tablespoon of water.
9. Check seasoning and adjust if necessary before serving.
10. Tip: Let it sit for 5 minutes off the heat to deepen the flavors.

Perfectly stewed tomatoes should be tender but hold their shape, with mushrooms adding a meaty texture. Serve over crusty bread or as a side to grilled chicken for a hearty meal.

Quick Stewed Tomatoes with Garlic and Olive Oil

Brighten up your meal with this simple yet flavorful dish that’s ready in no time. Perfect for those busy evenings when you crave something homemade but quick.

Ingredients

• 4 ripe tomatoes, chopped
• 3 cloves of garlic, minced
• A good glug of olive oil
• A pinch of salt
• A couple of cracks of black pepper
• A splash of water

Instructions

1. Heat a glug of olive oil in a pan over medium heat until it shimmers.
2. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Toss in the chopped tomatoes and a splash of water. Stir to combine.
4. Season with a pinch of salt and a couple of cracks of black pepper.
5. Reduce the heat to low and let it simmer for 10 minutes, stirring occasionally. Tip: The tomatoes should break down but still hold some shape.
6. Check for seasoning and adjust if needed. Tip: A little sugar can balance the acidity if your tomatoes are too tart.

Juicy and aromatic, these stewed tomatoes are a versatile side or a topping for crusty bread. The garlic infuses the oil beautifully, creating a sauce that’s rich yet light.

Stewed Tomatoes with Squash and Parmesan

Brighten up your dinner table with this hearty, veggie-packed dish that’s as easy to make as it is delicious.

Ingredients

• 2 cups of diced squash
• 4 ripe tomatoes, chopped
• A splash of olive oil
• A couple of garlic cloves, minced
• 1/2 cup of grated Parmesan
• Salt and pepper, just a pinch

Instructions

1. Heat a splash of olive oil in a large pan over medium heat.
2. Add the minced garlic and sauté until fragrant, about 1 minute. Tip: Don’t let the garlic burn.
3. Toss in the diced squash and cook until slightly softened, 5 minutes.
4. Add the chopped tomatoes to the pan. Stir well.
5. Season with a pinch of salt and pepper. Tip: Go easy on the salt; the Parmesan adds saltiness later.
6. Cover and let everything simmer on low heat for 15 minutes. Tip: Stir occasionally to prevent sticking.
7. Sprinkle the grated Parmesan over the top. Let it melt into the stew for 2 minutes.
8. Remove from heat. Serve hot.

Perfectly tender squash and tomatoes meld with creamy Parmesan for a comforting dish. Try serving it over crusty bread or alongside grilled chicken for a fuller meal.

Conclusion

Exploring these 18 delicious stewed tomato recipes is a fantastic way to bring warmth and flavor to your table. Each dish offers a unique twist on this classic ingredient, ensuring there’s something for every taste. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!