Special Stewed Tomatoes Recipes

THE BEST STEWED TOMATOES EVER

The Best Stewed Tomatoes Ever image

The BEST Stewed Tomatoes Ever recipe! This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned. This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST! We always use this as a canning recipe for our Summer garden tomatoes!

Provided by Pamela

Time 40m

Number Of Ingredients 5

Ingredients

10 tomatoes (beef or roma variety)
2 teaspoons salt
1/2 teaspoon sugar
1 teaspoon dried parsley
1/4 cup chopped green pepper

Steps:

Bring a large pot of water to boil, plunge tomatoes in for 30 seconds. Remove, put immediately in a ice bath.
Peel the tomatoes. Discard the skins.
Dice the tomatoes up to desired size.
In a large pot on medium heat, combine all ingredients.
Simmer for 30 minutes.
Then serve fresh or you can freeze them.

HOMEMADE STEWED TOMATOES

Homemade Stewed Tomatoes image

Homemade stewed tomatoes, right from your garden, is simple, fun, and tasty!

Provided by KITTYANN

Categories Side Dish Vegetables Tomatoes

Time 50m

Yield 16

Number Of Ingredients 2

Ingredients

10 ripe tomatoes
2 teaspoons salt

Steps:

To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.

Nutrition Facts : Calories 13.8 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.7 g, Sodium 480.6 mg, Sugar 1.9 g

BASIC STEWED TOMATOES WITH FRESH TOMATOES

Basic Stewed Tomatoes With Fresh Tomatoes image

The recipe for stewed tomatoes is made with fresh tomatoes, salt and pepper, butter, and sugar. Use in recipes or serve topped with croutons.

Provided by Diana Rattray

Categories Side Dish Entree Ingredient

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

4 large tomatoes (or 6 medium tomatoes)
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon sugar
1 tablespoon butter
Optional: croutons

Steps:

Gather the ingredients.
Peel the tomatoes .
Cut them into chunks.
Heat the tomatoes in a medium saucepan over medium-low heat, stirring constantly for about 5 minutes.
Continue cooking over low heat for 10 to 15 minutes, stirring frequently, or until desired consistency is reached.
Add salt, pepper, sugar, and butter; taste and adjust seasonings. If desired, serve with croutons on top. Enjoy.

Nutrition Facts : Calories 40 kcal, Carbohydrate 5 g, Cholesterol 5 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 59 mg, Sugar 3 g, Fat 2 g, ServingSize 6 servings (6 portions), UnsaturatedFat 0 g

SPECIAL STEWED TOMATOES

Special Stewed Tomatoes image

I have a lot of fresh tomatoes from my garden, and since I made sauce last year, I thought I'd do stewed this year. Alas, I didn't find any recipes that really "floated my boat"...so as usual, I combined a few I found and came up with this, and I must say, I'm pretty darn proud of it! For once, I actually wrote down the ingredients! I admit, there's a bit of prep time with the chopping, but if you're like me, you'll enjoy it, and it's worth it. Anyway, I'll be interested to see if others like it as much as I do...let me know! (Notes: you can play around with the amounts of OO & butter, I like a bit of each; also, for sure play with the brown sugar -- that's the key to getting it just how you like it!)

Provided by Boo54

Categories Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

8 -10 ripe tomatoes (blanched, peeled & cut in eighths)
1 tablespoon olive oil
1 1/2 tablespoons butter
2 stalks celery, chopped
1 small yellow onion, chopped
1/2 green pepper, finely chopped
1 1/2 teaspoons kosher salt (or to taste)
1 teaspoon fresh ground pepper (or to taste)
basil and oregano (optional, but I use them, to taste)
1/2 cup dry white wine (or beer)
2 -4 teaspoons brown sugar (again, to taste)

Steps:

Blanche the tomatoes in boiling water for 60-90 seconds, then douse with cold water, and peel. Remove cores, and cut into eighths (save the juice for the pan!).
In a large saucepan, melt butter, and add olive oil, on medium heat.
Add onion and celery, and saute on medium until soft (about 10 minutes).
Add green pepper, salt, pepper, basil and/or oregano, and saute another 5-10 minutes.
Add tomatoes, and stir well. Cook on medium for about 5 minutes.
Mix white wine with brown sugar, then stir into mixture. Cook for 15 minutes on medium-low heat before tasting -- add more brown sugar if needed.
Continue simmering on med-low heat (I use 3, electric) for 45-60 minutes (depending on how thick you like it) stirring occasionally.
Enjoy!

Nutrition Facts : Calories 79.9, Fat 4.1, SaturatedFat 1.7, Cholesterol 5.7, Sodium 358.3, Carbohydrate 8, Fiber 1.9, Sugar 5.2, Protein 1.4

SIMPLE STEWED TOMATOES

Simple Stewed Tomatoes image

Another one of those days when I needed some stewed tomatoes, and had none. Came up with this and they turned out great. You can use as much or as little of the listed ingredients as desired along with the canned tomatoes. I simmer until the veggies are tender and the liquid is reduced and thick. Goes great over a pile of my Recipe #282180 and steamed broccoli.

Provided by Chicagoland Chef du

Categories Low Protein

Time 40m

Yield 2 cups

Number Of Ingredients 7

Ingredients

15 ounces plain tomatoes, diced with juice
1/4-1/3 cup sweet bell pepper, diced, I prefer orange, yellow, red not green, amount to taste
1 stalk celery, with green tops sliced
1/2 small onion, diced
1 small bay leaf
salt, to taste if using salt free canned tomatoes
pepper, to taste

Steps:

Combine all ingredients in a small sauce pan.
Simmer until desired tenderness and thickness of sauce, about 30 minutes or longer.
Taste for additional seasonings.
Remove bay leaf.
Serve.

STEWED TOMATOES

Stewed Tomatoes image

This fast and yummy side is so easy to make, it will be ready in no time. It is good way to use some of your garden-fresh tomatoes.-Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 21m

Yield 3-4 servings.

Number Of Ingredients 7

Ingredients

2 large tomatoes, peeled and quartered
2 tablespoons sugar
1 tablespoon butter
1/2 teaspoon seasoned salt
Dash pepper
1 tablespoon cornstarch
1/4 cup cold water

Steps:

In a 1-qt. microwave-safe bowl, combine the tomatoes, sugar, butter, seasoned salt and pepper. Cover and microwave on high for 5 minutes. Combine cornstarch and water until smooth; stir into the tomato mixture. Cover and cook 1 minute longer or until thickened and bubbly.

Nutrition Facts :

STEWED TOMATOES

Stewed Tomatoes image

Categories Tomato Side

Yield serves 4

Number Of Ingredients 9

Ingredients

1 tablespoon unsalted butter
4 celery stalks, cut into 1/2-inch dice
1 yellow onion, cut into 1/2-inch dice
2 cloves garlic, minced
8 large ripe tomatoes, cut into chunks
1 tablespoon dark brown sugar
Pinch of ground allspice
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground black pepper

Steps:

Place a large sauté pan over medium-high heat and add the butter. Add the celery and onion and sauté for about 5 minutes, until soft. Stir in the garlic, tomatoes, sugar, and allspice and cook for 10 minutes, until heated through.
Transfer the contents of the pan to the slow cooker. Cover and cook on low for about 4 hours, until the tomatoes have broken down. Just before serving, add the lemon juice and season to taste with salt and pepper.

ITALIAN STEWED TOMATOES

Italian Stewed Tomatoes image

Tomatoes stewed with celery, onion, green pepper and basil.

Provided by MARCIAMOLINA

Categories Side Dish Vegetables Tomatoes

Time 40m

Yield 9

Number Of Ingredients 6

Ingredients

24 large tomatoes - peeled, seeded and chopped
1 cup chopped celery
½ cup chopped onion
¼ cup chopped green bell pepper
2 teaspoons dried basil
1 tablespoon white sugar

Steps:

In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.

Nutrition Facts : Calories 100.5 calories, Carbohydrate 22.2 g, Fat 1 g, Fiber 6.3 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 34.4 mg, Sugar 15 g

STEWED TOMATOES JEFFERSON

Stewed Tomatoes Jefferson image

Thomas Jefferson was an excellent cook. He was one of the first to use tomatoes in this country. This is an excellent dish! SOURCE : FRUGAL GOURMET

Provided by Chef Shadows

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons butter
1 sliced yellow onion
6 whole tomatoes or 6 whole canned tomatoes
basil (I use both) or oregano, to taste (I use both)
1/4 cup dry white wine or 1/4 cup beer
salt and pepper, to taste

Steps:

Melt butter in a saucepan and saute` onion until clear.
Add remaining ingredients and simmer over low heat until tomatoes are very tender or to your liking.
Serve hot.

Nutrition Facts : Calories 126.4, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 85.4, Carbohydrate 8.8, Fiber 2.3, Sugar 5.3, Protein 1.7

STEWED TOMATOES

Stewed Tomatoes image

Here is a good recipe for stewed tomatoes that I have on my site. This is a good way to use up the remaining tomatoes you may have on your vines!

Provided by ann joy

Categories Vegetable

Yield 1 batch

Number Of Ingredients 7

Ingredients

4 large tomatoes
2 stalks celery, chopped very fine
1/4 bell pepper, chopped very fine
1 teaspoon Accent seasoning
4 tablespoons sugar
salt and pepper
2 cups water

Steps:

Peel the tomatoes by soaking them in boiling water for one minute. Gently pull away the skin.
Place tomatoes in a large pot and add the remaining ingredients.
Cover and boil gently for 15 minutes, until tomatoes are tender.
Serve with croutons.
I like my stewed tomatoes with toast and butter.
Whenever I am sick, this is the dish I crave! The above recipe is from the book out of print cookbook "cajun country cookin" by John and Glenna Uhler Enjoy!

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