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Homemade stewed tomatoes recipe

Homemade stewed tomatoes recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce

Homemade stewed tomatoes, straight from your garden.

35 people made this

IngredientsServes: 16

  • 10 ripe tomatoes
  • 1 dessertspoon salt

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. 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.


Have an abundance of tomatoes? You can can these at home, or even freeze them. Just allow them to cool to room temperature before freezing.

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Reviews & ratingsAverage global rating:(28)

Reviews in English (22)

by eayers

Used different ingredients.Very easy recipe. Just what I had in mind. I'm still learning some of the basics, so this was very helpful. Homemade doesn't even compare to tinned. I also cut up some fresh okra and added it along with some fresh ground pepper. Delicious!-15 Sep 2008


Good basic recipe. It needs sugar. Thanks Mary Ann.-15 Sep 2008

by KayStallard

The tomatoes need only 30 seconds in the hot water and peeling them is much easier if you cut a little X on the bottom before putting them in the hot water so that you can peel them whole if you want. A little sugar should definately be added.-15 Sep 2008

Canned Stewed Tomatoes Recipe

This Canned Stewed Tomatoes recipe is a great way to use up an abundance of garden fresh tomatoes.

During the peak of our garden harvest season, we typically gather 2-3 bushels of tomatoes every day.

Although we eat a lot of fresh tomatoes right off of the vine, it is impossible to eat them all before they begin to go bad.

A jar of canned stewed tomatoes.

So of course, we do a lot of preserving in the months of July, August and September.

We will use fresh tomatoes to make large amounts of soup. One of our favorites is Campfire Garden Chili.

But we also use the tomatoes to make Vegetable Soup and Tomato Soup.

Then we freeze them in quart size rectangular containers. Once they are solid, we transfer the soup &lsquobrick&rsquo to our food saver bags.

Therefore any time throughout the Winter and Spring, when we are missing fresh food from the garden, we simply heat up our homemade soup.

But we not only make soup from our garden tomatoes. We also make and can tomato juice, diced tomatoes, Rotel-tomatoes, salsa, picante sauce and more!

However, it occurred to me that I had never shared our Canned Stewed Tomatoes recipe.

Canned Stewed Tomatoes

So what exactly are canned stewed tomatoes?

They are different from diced tomatoes as stewed tomatoes are canned with larger chunks of tomatoes. And they also have diced celery, onion, and green peppers added to the mixture.

Canned stewed tomatoes with celery, onion and green pepper.

They are perfect to use in soups and stews as they give you that classic stewed tomatoes taste. But they also have the additional flavor of the vegetables that make them fantastic to use in recipes.

We will also add them to beef roasts and chicken recipes for that classic comfort meal taste.

How to Make Canned Stewed Tomatoes

Honestly, making canned stewed tomatoes is one of the easiest canning recipes out there.

The most cumbersome and time consuming part is peeling the tomatoes.

Although you don&rsquot necessarily have to peel the tomatoes, it is highly recommended. It improves the consistency when adding the stewed tomatoes to other recipes.

Peeling tomatoes is easy when you place them in a pot of boiling water.

If you leave the skins on, they will come off and curl up. And no one wants strands of tomato skins throughout your recipe.

Plus it really is an easy process to peel tomatoes. Simply bring a large pot of water to a boil and put your whole tomatoes in the pot.

Place the hot tomatoes into an ice water bath and the skins peel right off!

Let it boil for 1 minute and immediately remove to an ice water bath. As soon as the tomatoes are cool enough to handle, the skins will peel right off.

Then cut them in large chunks and add them to your pot! Next mix in the diced vegetables and heat the mixture to boiling.

Use a serrated knife to cut your tomatoes.

After it boils for 10 minutes, you are ready to begin the canning process!

Pressure Canning

Because of the addition of the vegetables changes the pH content of the Stewed Tomatoes, you MUST pressure can this recipe.

It is important to remember that although you may have been canning for decades, or you have a recipe from your grandmother that you want to use, today vegetables are much different than 30 years ago.

Therefore, the canning process may need to be different as well.

And that definitely the case for this canned stewed tomatoes recipe. Again, the only safe way to can this recipe is to use a pressure canner.

The jars are filled and ready to be pressure canned.

We bought a Presto Weighted Pressure Canner many years ago and still use it today.

This one time purchase will last you years and allow you to safely can a variety of recipes. And to be honest, it is much faster than using the recommended hot water bath times approved by the National Center For Home Food Preservation, USDA Agency.

We are able to can this recipe in pint jars, using 10 pounds of pressure for 15 minutes.

Believe me, it is worth the time and effort knowing that your canned food is safe to eat.


In a large saucepan, melt 2 tablespoons butter over medium heat. Add the onions and brown sugar. Stir to combine. Reduce heat to low and cook onions until nicely browned, 15 to 20 minutes, stirring occasionally.

In another saucepan, melt the remaining 2 tablespoons of butter and the canola oil. When the butter is foaming, add tomatoes and bring to a boil. Reduce heat to a brisk simmer and cook for 45 minutes.

Stir in the onion and white sugar and cook for 15 minutes longer. Add bread and cook until soft, 3 to 5 minutes. Season to taste with salt and pepper, and stir in basil. Serve warm or at room temperature.

How to Prepare Tomatoes for Freezing

First you need to peel the tomatoes (I didn’t but this is a matter of preference). To peel them, dunk each tomato into boiling water for 1 minute and then immediately place in a bowl of ice cold water. The peels will slide right off.

You will need a large sauce pan to stew the tomatoes. Since I had a whole box of tomatoes to prepare, I used my turkey roasting pan, which worked great.

Chop the tomatoes and place them in the pan. You won’t need to add any water to the pan because as the tomatoes cook they will release plenty of water so that the tomatoes won’t stick to the pan.

You can either freeze the tomatoes plain, or you can add other vegetables to them such as chopped onion, bell peppers, or garlic. Adding these ingredients now will save time when you are preparing meals later, if you know what you are going to be preparing with the tomatoes. I added lots of onions to mine.

Cook the tomatoes for an hour or so until they soften. You can mash them with a potato masher if you want to break down the larger chunks of tomatoes.

Let the mixture cool completely and then pour into quart sized freezer bags. I placed 3 cups in each freezer bag because that is how much I normally use in most recipes. You can also use freezer containers such as these great 8 oz. freezer containers from Amazon.

Place freezer bags flat in the freezer in a single layer until frozen. After they are frozen, you can stack them on top of each other to free up freezer space.


Homemade stewed tomatoes are like summer’s grand farewell. The last of the season’s tomatoes ready to be canned and stashed away to enjoy during the grayest winter days.

This easy stewed tomato recipe is a blend of tomatoes, peppers and onions stewed until saucy, thick and savory. Studded with garlic and ribbons of basil, this easy tomato sauce is a great addition to so many recipes!

My husband loves them and he puts them on everything including my favorite Mac and cheese…which makes me cringe when he mixes it together because…it’s Mac and cheese. It’s doesn’t need anything else because it’s already totally amazing all by itself! But any who…thats what he likes and so I made this recipe just for him…and you.


This easy Stewed Tomato recipe makes the BEST stewed tomatoes ever. Packed with flavor and super simple to make, THIS is what you use when for canning your tomatoes.

Here’s how to stew tomatoes from scratch:

  1. Bring a large pot of water to a boil and prepare an ice bath.
  2. Blanch tomatoes in the boiling water for 1 minute and immediately transfer to an ice bath.
  3. Remove the peels from the tomatoes and slice the tomatoes (or cut into quarters.)
  4. Heat oil in a large stock pot.
  5. Add the peppers and onions. Cook until softened.
  6. Stir in the garlic, tomatoes, oregano and basil. Simmer.
  7. Add the sugar and simmer a bit longer.
  8. Season with salt and pepper to taste.
  9. Can your stewed tomatoes using your preferred canning method or transfer to an airtight container and store in the refrigerator. Or enjoy immediately.

I love to serve them with rice or over leftover pasta for a quick and easy weeknight dinner.

It you like tomatoes, you’re going to LOVE these Italian Style Stewed Tomatoes. I threw in some extra things to add some flavor that ended up making them taste like a super chunky soup. But I’m not complaining at all because I went from a stewed tomato hater to a stewed tomato LOVER in a matter of an hour or so.

This healthy stewed tomato recipe is loaded with huge cloves of crushed garlic, leaves of fresh basil, chopped fresh oregano and freshly picked tomatoes which are stewed together with sautéed onion and green pepper. Totally and utterly amazing….magical almost.

You could used them as a substitute for regular diced tomatoes or crushed tomatoes in so many recipes like this Skillet Chicken Cacciatore and this simple Marinara Sauce. Or just heat up a big bowl and dip in a few parmesan crisps… it dinner, it’s totally cool.

It’s also great alongside this 10 minute Mac and Cheese recipe for a super speedy weeknight dinner the kids will LOVE!

Homemade Stewed Tomatoes in the Pressure Cooker (stovetop option, too!)

Wow you sure are loving the Vegan Thanksgiving Recipes Pinterest Board! There are many, many new recipes on the board so be sure to keep checking.

Last week I had several tomatoes that needed to be used up ASAP. Fortunately, I also needed to make a new bean dish with tomatoes for the book so I used it as an opportnity to get creative with my pressure cooker. The results were outstanding! This would be terrific to use in a stuffed squash or black-eyed pea recipe for your Thanksgiving dinner.

by JL Fields @ JL goes Vegan

  • 1 teaspoon olive oil (or vegetable broth)
  • 1/2 cup onion, chopped
  • 2 tablespoons garlic, finely diced
  • 3/4 cup green pepper, diced
  • 4 1/2 cups tomato, diced
  • 1 tablespoon sweet basil (dry)
  • 1 tablespoon oregano (dry)
  • 1 teaspoon red pepper flakes (reduce to 1/2 teaspoon if you prefer less spicy)
  • 1/2 to 1 teaspoon sea salt
  • 1 teaspoon sugar (optional)
  • 1/2 cup water

I used the entire tomato, peel and all. If you want to remove the peel, place the tomatoes in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter.

  1. Heat olive oil in an uncovered pressure cooker on medium-high.
  2. Add onion, garlic and green pepper and saute for five minutes.
  3. Add tomato, basil, oregano, pepper flakes, salt, sugar and water to the pressure cooker and stir.
  4. Lock the pressure cooker in place and bring to pressure.
  5. Reduce heat to maintain pressure (allow the jiggly top to gently rock back and forth).
  6. Cook at pressure for 15 minutes.
  7. Quick release the pressure (carry the pressure cooker to the sink run cold water over the lid – avoiding the valve – tilted at a slight angle).

If you do not have a pressure cooker, try this on the stove

  1. Heat olive oil in a large sauce pan on medium-high.
  2. Add onion, garlic and green pepper and saute for five minutes.
  3. Add tomato, basil, oregano, pepper flakes, salt, sugar and water to the pan and stir.
  4. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.

I used the stewed tomatoes in this dish…

…which is currently being tested for the book.

I can tell you now, however, that my omnivore husband says it’s one of the best things I have ever made. I shall credit the stewed tomatoes.

Craving more quick and simple recipes like this? Check out my latest book Fast & Easy Vegan Cookbook (available August 27, 2019)!

Old Fashioned Stewed Tomatoes Recipe

I’ve been making this recipe every summer for several years. It comes from the cookbook Recipes on the Side, one of my favorites. It’s a great way to use fresh tomatoes from the garden (along with our Grandma’s Homemade Ketchup).

There is something special about Old Fashioned Stewed Tomatoes. The natural sweetness of the tomatoes combined with the added sugar complements the buttery onions and peppers. I am guessing this recipe was created to use up leftover bread. If you’ve got some stale bread sitting around, toss it in a bag and put it in the freezer to save for this recipe.

You can also make up this recipe, and store in small freezer contains. In the middle of winter, pull one out and savor the fresh flavor of summer tomatoes. It will be sure to hit the spot.

Breaded Stewed Tomatoes Old Fashioned.

Preheat the Oven @ 400 degrees F.

Combine Tomatoes, Cloves, Sugar and salt in Saucepan.
Cook overMed. Heat till tomatoes are tender. Pour into Shallow Baking dish.
Top tomatoes with the Stale Bread Cubes.
Pour Melted Butter over Bread Cubes.
Bake in 400 degree oven, till bread Crumbs are golden Brown.

This is a good way to get rid of Old bread heels and get Your Vegies too.
A Very thrifty recipe.

My Grandmas Stewed tomatoes

Saute Onion Very well in the butter over Med Heat.(do Not Brown)
Add: Tomatoes,I let this simmer about 15-20 min.
At the very End, I add the Bread Cubes and stir Carefully. I use I think (1) piece but may need a little more. Depends on how you remember your looking, and tasting.
It is served in a little glass side Dish per prson, topped with a tiny dab more of Butter on top.

NOTE: Some Recall & Use a cream in theirs, My grandmother Did not use any cream in hers.

Enjoy. . .My Grandmother would thank You for using this recipe. . . if she Knew.

My Grandma's Homemade Stewed Tomatoes

Heat the Oil in a saucepan.
Chop Onion, Pepper, & Celery,
Add to Oil and Cook over Med Heat till good and tender.
Cut p the Scalded and Peeled Tomatoes, and add to the same pan.
Add: the Sugar, Salt and Pepper.
Reduce the Heat to Med Low (Simmer) and Cook for about 45 Min.
This makes 6-8 servings.

Old Fashioned Breaded Tomatoes

Ahh sadly, it's October and the time of year where we lament the passing of summer tomatoes, because even if you have a few still producing plants in your garden, they will all soon be gone. I'm starting to see less roadside stands and more hot-house tomatoes showing up in the store, so that's a sure sign. Winter tomatoes are just not the same, sigh, but.. I'm gonna try to squeeze in a few more recipes while I can. This recipe is not going to appeal to all of you, even for those of you who love tomatoes, because of the texture issue with combining a stewed tomato with bread. Still, I know that some of you will probably have memories of your mamas and grandmas serving up a dish of these.

The primary focus of my site from the beginning has always been to focus more on homemade, from scratch, southern cooking, rather than quick fix, 5 ingredient, convenience cooking - not that there's anything wrong with that. Those recipes all have their place in southern cooking, and often we southerners are very endeared to some of them, so of course, I have some of those here too! But mostly, when I opened the door to my website, I wanted to feature and highlight some of the old fashioned, scratch cooking recipes that have been pushed aside by convenience and hurry up lives.

My main mission statement from the beginning has also been to recover some of those old recipes that are fast becoming lost recipes - things like Old Fashioned Boiled Salad Dressing, Lazy Daisy Cake, 5 Cup Salad, Copper Pennies, and Pineapple Casserole. This dish of Stewed Tomatoes is definitely one of those and you just don't hear much about it these days. Often served over mashed potatoes or rice, or even grits, it's an old fashioned side dish that dates back many years, to a time where it was important to cheaply, but nutritionally, feed a family, but still fill them up.

Often called tomato pudding, and basically a homestyle tomato gravy, but with a much smaller roux and bread added into it, it was sometimes also simply called stewed tomatoes since that essentially is exactly how it starts off. I am certain the recipe, as many of the older ones do by design, had to have come from a need to use up food. Nothing went to waste in those days, and this recipe was a great way to feed a family, using an over-abundance of often over-ripened tomatoes, leftover tomatoes from canning, and some day old bread. It would be great with some of those tomatoes you canned over the summer, or even with good ole canned grocery store tomatoes.

Sugar, sometimes white granulated, sometimes brown, sometimes a little, sometimes quite a lot, seems to have been a traditional ingredient, probably because sugar usually does enhance tomatoes. There are some who believe there is no place for sweetness in this old standby dish however. Back in the early days of my blogging, a reader once mentioned these breaded tomatoes, though she said her grandmother never included the sugar. Best test for that will be your taste - taste them and see if you think they would benefit from the sugar.

I also kept these breaded stewed tomatoes pretty much unadorned, but once you try them, you'll probably want to experiment with some seasonings and herbs. A little fresh oregano, basil or flat leaf parsley are all good, as are a wide variety of seasoning mixes, including those intended for dry rubs believe it or not. They add a bit of a smokey flavor to the tomatoes. A couple slices of cooked, chopped bacon added just before you toss in the bread will only make these all the better.

Heat 2 tablespoons of fat in a large skillet and saute a cup of chopped onion until tender, but not browned. You can use olive oil, vegetable oil, canola oil, butter or even bacon fat.

Add 2 tablespoons of butter - yes, 2 more if you used butter for your onions.

Whisk in 2 tablespoons of flour.

Cooking and stirring the flour in the onion for about 3 minutes.

Add the chopped tomatoes. I used a pound of fresh tomatoes, skinned then chopped, juices retained, but you can substitute canned for this dish also. If you haven't yet run across one of my favorite summertime kitchen gadgets, what a breeze skinning tomatoes (and peaches) becomes with this one little tool. You'll want about one large can of whole tomatoes that you'll cut up - I just stick the kitchen shears right in the can to chop them - or use two small cans diced. Pour the tomatoes into the onion mixture, juices and all.

Add a tablespoon of granulated or brown sugar, or add it to taste, if you like. If you don't, just leave the sugar out. I'd say taste the tomatoes first and see if it needs a bit of sweetness. Stir that in.

Cook mixture on a low simmer, stirring occasionally for about 15 minutes. Season with salt and pepper, taste and adjust. It's not traditional, but add in some chopped fresh parsley, or other herbs, if you like. Season them how you like.

Toast three slices of plain ole white bread. Leftover stale rolls or biscuits (is there really any such thing?) are also a good stand-in here. To be honest, this also makes a great side dish with the stewed tomatoes cooked strictly on the stovetop all on their own, so omit the bread altogether if you prefer.

Stir the bread squares into the tomato mixture - I forgot to season earlier so I added it here.

Transfer to a buttered baking dish, top with about a cup of shredded cheddar cheese if you like, and bake uncovered at 350 degrees F for about 1 hour. Serve immediately, alone as a vegetable side dish or served over rice or mashed potatoes. You can also serve this simply stewed right out of the skillet and skip the cheese and the baking step. Goes wonderfully with a variety of casseroles, or with fried fish and mashed potatoes.

Check out more of my recipes with tomatoes on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Scalloped Tomatoes - Old Fashioned Breaded (Stewed) Tomatoes

  • 2 tablespoons butter, bacon fat, olive, vegetable or canola oil
  • 1 cup of chopped Vidalia or yellow onion
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of all purpose flour
  • 1 pound of tomatoes , skinned, chopped, juices retained
  • 1 tablespoon of light brown or granulated sugar , or to taste, optional
  • 1 teaspoon of kosher salt
  • 5 turns of the pepper grinder
  • 1 tablespoon of chopped fresh herbs (basil, flat leaf parsley, etc.), optional
  • 3 slices of toasted white bread , cut into 1-inch squares
  • 1 cup of shredded cheddar cheese, optional
  • Extra butter , for garnish, optional

Preheat oven to 350 degrees F. Heat the fat in a large skillet and saute the onion until tender but not browned. Add butter and melt stir in the flour, cooking and stirring for about 3 minutes. Add the tomatoes and sugar and low simmer, stirring occasionally for about 15 minutes. Add the bread cubes, season with salt, pepper and herbs taste and adjust as needed. Transfer to a buttered baking dish, top with about a cup of shredded cheddar cheese and bake uncovered at 350 degrees F for about 1 hour. Top individual servings with a pat of butter and serve immediately, alone as a vegetable side dish or served over rice or mashed potatoes. Goes wonderfully with fried fish and mashed potatoes.

Classic Stewed Tomatoes: Omit the toast and serve from the stovetop - no baking needed! Add a splash of freshly squeezed lemon juice, or apple cider vinegar.

Tomato Dumplings: Prepare as above for stewed tomatoes. Mix together 1/2 cup baking mix with 2 tablespoons milk, adding up to one additional tablespoon to make a sticky dough. Drop on top of tomatoes, cover and simmer for about 10 minutes, or until dumplings are cooked through.

Cook's Notes: May also serve this dish right out of the skillet without baking. Just before ready to serve, stir in the toasted bread squares, or place the bread into individual serving dishes and spoon tomatoes over the top. If you have day old rolls or biscuits, use them for this recipe, but break them apart into chunks and toast them first may also substitute fresh, toasted bread crumbs if preferred.

Okay to substitute 1 large (28 ounce) can of whole tomatoes, chopped, juices retained (use your kitchen shears to chop them right in the can) or 2 (14-1/2 ounce) cans of undrained, diced tomatoes. Omit bread for basic stewed tomatoes.

Experiment with additional seasonings blends, including those intended for dry rubs. They add a bit of a smokey flavor to the tomatoes. A couple slices of cooked, chopped bacon added just before you toss in the bread will only make these all the better.

Check These Recipes Out Too Y'all!

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How to Make Stewed Tomatoes

This stewed tomato recipe can be enjoyed as a main course or side dish, or used in recipes that call for a can of stewed tomatoes.

  • Author:Erin Huffstetler,
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 1 to 1 -1/2 quarts 1 x
  • Category: Ingredient
  • Method: Stove-Top
  • Cuisine: American


  • 6 – 8 large tomatoes
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 stalk of celery, chopped
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/8 tsp black pepper


Place tomatoes, onion, pepper and celery in a non-reactive pan. Bring to a boil. Then, reduce heat cover and simmer for another 10-15 minutes, or until vegetables are soft.

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