Stewed Fresh Tomatoes

Stewed Tomatoes in dark grey bowl on table.

5 from 1 vote

Stewed Fresh Tomatoes

Learn how to make stewed tomatoes from scratch- soft, sweet and versatile. Perfect as a side, topping, or for freezing and meal prep.

Prep Time15

Cook Time20

Total Time35

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: People

Author: Katie Workman

Ingredients

6 large tomatoes
2 tablespoons unsalted butter
2 tablespoons minced onions
1 teaspoon sugar
Kosher salt and freshy ground pepper (to taste)
Pinch ground cloves
1 slice white bread (crusts removed and torn into small pieces; optional)

Instructions

Bring a pot of salted water to a boil. When the water is boiling, carefully add the tomatoes 3 at a time. Let cook in the hot water for 60 seconds, then remove the tomatoes with a slotted spoon. Add the remaining three tomatoes to the pot, and when the blanched tomatoes are cool enough to touch, peel off the skin. Repeat with the second batch of tomatoes.
Cut the tomatoes into eight wedges each. Melt the butter in a large deep skillet over medium heat. Then add the onion and sauté for 4 minutes, until slightly tender and golden. Add the tomatoes and the sugar, season with salt and pepper, and add the cloves. Cover and simmer, lifting the lid and stirring occasionally, for about 15 to 20 minutes, until the tomatoes have reached the desired consistency. If you want a thicker stewed tomato mixture, stir in the little pieces of bread during the last five minutes of cooking, which will thicken the sauce.

Notes

If you're looking for more flavor for your stewed tomatoes, you can add more spices and seasonings! This recipe also tastes great with a pinch of ground nutmeg or some fresh herbs like oregano and marjoram. You can even stew the tomatoes with a lone bay leaf in the mixture to get more flavor.

Storage

Stewed tomatoes can be kept in a tightly sealed container in the fridge for up to 5 days. Rewarm the tomatoes in a pot over low heat on the stove or in the microwave, stirring occasionally until just warmed through. Stewed tomatoes can also be frozen in an airtight container or freezer-proof ziper-top bag for up to 6 months. Defrost in the refrigerator, and reheat or use as needed.

Nutrition