JERSEY FRESH STEWED TOMATOES
This is a great side dish for ham or fish using garden-fresh tomatoes, peppers, celery and onions. A little sugar cuts the acid of the tomatoes.
Provided by SHORECOOK
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes. Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper.
- Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.
Nutrition Facts : Calories 37 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 159.1 mg, Sugar 5 g
BASIC STEWED TOMATOES WITH FRESH TOMATOES
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
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
HOMEMADE STEWED TOMATOES
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
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
ITALIAN STEWED TOMATOES
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
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
SPICY PEANUT STEW WITH GINGER AND TOMATO
Hearty stews needn't be meat-laden. Case in point: this rich, vibrantly-spiced vegan stew of eggplant, tomatoes, zucchini and peanut butter that is seasoned with North African spices like cumin, coriander, turmeric and cayenne. Fresh ginger and jalapeño add a little kick.
Provided by Julia Moskin
Categories soups and stews, main course
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside.
- In a large pot, heat 3 tablespoons oil over medium-high heat. Add shallots and fry, stirring often, until soft, crisp and caramelized, about 10 minutes. Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 minutes. Transfer to bowl with shallots.
- Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add ginger and chilies and cook, stirring for 30 seconds. Add spices and cook, stirring, 30 seconds more. Add onion and cook, stirring to scrape up any browned bits, until softened and translucent, about 5 minutes. Add tomato paste and cook, stirring, 1 minute.
- Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling of salt. Bring to a boil and cook 5 minutes. Place peanut butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup.
- Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve in bowls with rice, garnished with cilantro leaves and chopped peanuts, if desired.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 408 milligrams, Sugar 9 grams, TransFat 0 grams
BEEF STEW WITH TOMATOES
Here's a hearty beef stew that won't leave you in the kitchen chopping vegetables all day!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In 4-quart ovenproof bean pot or casserole, place all ingredients except cold water, flour and tomatoes.
- Cover and bake about 2 hours 30 minutes or until beef is tender.
- In small bowl, mix cold water and flour; gradually stir into beef mixture. Stir in tomatoes. Bake about 20 minutes longer or until slightly thickened. Remove bay leaf.
Nutrition Facts : Calories 325, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 470 mg
STEWED TOMATOES SPICED WITH MUSTARD
Delicious alternative to classic Italian-style tomatoes.
Provided by Hmazzz
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine tomatoes, onion, water, mustard seed, mustard powder, garlic, bay leaf, and black pepper in a large, heavy pot over medium heat; bring to a simmer and cook for 10 minutes. Stir soy sauce through the tomato mixture; continue cooking another 5 minutes. Season with salt. Remove bay leaf to serve.
Nutrition Facts : Calories 45.2 calories, Carbohydrate 9.4 g, Fat 0.6 g, Fiber 2.6 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 48.1 mg, Sugar 5.5 g
LINDA'S ZESTY STEWED TOMATOES WITH ZUCCHINI, ONIONS AND PEPPERS
One day I was looking for something different to go with my liver and onions I was making. This is what I came up with, and we really love it! Try it, and see for yourself.
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Put zucchini in a med. sized pot, and add the can of chopped tomatoes and juice.
- Add onion, and green pepper, along with a couple of shakes of tabasco sauce, or a couple of shakes of red hot peppers, and salt and pepper, to taste.
- Cook for about 15 minutes. Make sure you don't cook too long, or veggies get mushy. They should have a little crunch to them.
Nutrition Facts : Calories 151.2, Fat 1.6, SaturatedFat 0.3, Sodium 41, Carbohydrate 32.3, Fiber 9.4, Sugar 20.5, Protein 7.4
ZESTY STEWED TOMATOES
This recipe is good for stews, rice, grits, or anything you choose to use stewed tomatoes for. This also freezes well. Serving size, cook time and prep time is approximate.
Provided by Shannon Fernekes
Categories Vegetable
Time 1h10m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Cross cut tomatoes on top and bottom.
- In a large pot, boil for 3-5 minutes.
- Remove tomatoes and place in a colander (make sure colander is inside a bowl to catch any juices).
- Cool tomatoes until they can be handled (tomatoes should still be warm).
- Using your thumb and a small knife, peel and core tomatoes over colander.
- Add tomatoes and remaining ingredients to pot.
- Cook over medium heat for about 1 hour, stirring occasionally and breaking up tomatoes while stirring.
- Allow to cool to room temperature if you are going to store in freezer.
SPICY SEAFOOD STEW WITH TOMATOES & LIME
John Torode's Mexican-inspired one-pot casserole is packed with shellfish, white fish and plenty of chilli
Provided by John Torode
Categories Dinner, Main course
Time 45m
Number Of Ingredients 18
Steps:
- Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins.
- Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, clams and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over.
Nutrition Facts : Calories 347 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 1.1 milligram of sodium
STEWED TOMATOES
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
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 :
SPICY BEEF STEW
Make and share this Spicy Beef Stew recipe from Food.com.
Provided by Derf2440
Categories Stew
Time 1h52m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat from meat.
- Cut meat into 3/4 inch cubes.
- Spray a large saucepan with veggie spray.
- Heat saucepan, add meat, onion and garlic, cook over medium high heat 'til meat is brown and onion is tender.
- Drain off fat.
- Stir in undrained tomatoes, broth, chili powder, cumin, basil and 2 cups water.
- Bring to boil, reduce heat, cover and simmer for 1 1/2 hours or'til meat is tender.
- Cut carrots into thin match like strips.
- Stir carrots and broccoli into meat mixture.
- Cover and simmer 8 to 10 minutes more or 'til tender crisp.
- Stir together cornstarch and 2 tablespoon cold water.
- Stir into stew, cook and stir until bubbly, cook and stir for 2 minutes more.
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