Let's make stewed tomatoes from scratch, a simple yet delicious dish that's not only packed with antioxidants but also fits gluten-free, vegan, paleo, and Whole30 diets. It's a versatile recipe that can jazz up any meal as a flavourful side or a base for sauces and soups, perfect for using up that summer tomato bounty.
Ingredients
- 2 lb tomatoes 900 grams to 1kg, choose larger tomatoes
- 1.5 tbsp butter replace with olive oil or plant-based butter for vegan version
- 1 garlic clove large, minced
- 1/2 green bell pepper diced, red can also be used
- 1 onion finely chopped
- 1 tsp basil dried
- 1 tsp oregano dried
- 1 tsp dill dried
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder
Instructions
- Bring a pot of water to a boil. Once boiling, add the whole tomatoes and let them cook for 2 minutes. Remove the tomatoes and transfer them to a bowl of ice water. This will make it easier to peel off the skin.
- Peel all the tomatoes, remove the core, and cut them into slices, creating 8 portions.
- In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for a few seconds. Then, add the chopped onion and bell pepper. Sauté for 4-5 minutes, until the onion becomes translucent and the bell pepper is tender.
- Add the chopped tomatoes, dried herbs, salt, black pepper, and chili powder to the saucepan. Stir well to combine.
- Cover the saucepan and simmer over low to medium heat for approximately 15 minutes, stirring gently every couple of minutes. The tomatoes should become tender but not completely mushy.
- Serve the stewed tomatoes as a side dish or use them as a base for other recipes.
Notes
- Stewed tomatoes are a versatile ingredient and can be used in various dishes such as soups, stews, casseroles, toasts, served with fish and rice or as a topping for grilled meats
- Feel free to adjust the seasonings and herbs according to your taste preferences.
- You can store any leftovers in an airtight container in the refrigerator for up to 5 days.
- You can use different varieties of tomatoes for stewing, such as Roma tomatoes, beefsteak tomatoes, or heirloom tomatoes. Each variety will bring its own unique flavour and texture to the dish.
- The cooking time mentioned in the recipe will result in tender tomatoes that hold their shape. If you prefer a softer texture, you can simmer the stewed tomatoes for a longer period, allowing the tomatoes to break down further.
- If you prefer a smoother consistency, you can use an immersion blender or transfer a portion of the stewed tomatoes to a blender and puree until smooth. Then, add the pureed mixture back into the saucepan and combine with the chunkier tomatoes.
- If you have leftover stewed tomatoes, you can use them as a base for a tomato soup, add them to vegetable soups or stews, or even blend them with some vegetable broth for a quick and flavourful tomato bisque.
Nutrition
Calories: 98kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 637mg | Potassium: 631mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2239IU | Vitamin C: 45mg | Calcium: 45mg | Iron: 1mg
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