Pin It

Stovetop Stewed Tomatoes Recipe

How exciting, today we are heading back from Big Bend to New Orleans. I’ve written this blog post well ahead of time so that we can be sure to stay on track with publishing this week. We all know consistency is key and the recipe for success and what not. Plus I’ve not shared an actual recipe with you since last Wednesday (baked falafel).

Anyway, I have a simple yet delicious recipe for you today. Don’t you just love when that’s the case? It’s a stewed tomatoes recipe done on the stovetop. It’s one of those recipes that takes about an hour and 20 minutes to complete but once done, you can make so many dishes from it.

Stovetop-Stewed-Tomatoes-Recipe

At this time, the main reason I’m publishing this recipe is that I have a ricotta and stewed tomato frittata recipe that I’m just dying to share with you. But I need to share this one first so that you can be familiar with the tomatoes. They’re a crucial part of the frittata and deserve some special TLC. Plus I plan on using them as a base in other recipes so it just makes it easier from an organizational standpoint. But that’s not fun for you, so let’s get to what is – the ingredients then the recipe!

We start first with the humble canned whole tomato. I like to think of these tomatoes as a blank canvas upon which I can paint any number of flavors and tastes. In nearly all cases, I recommend that you buy whole canned tomatoes at the grocery store. This is because those are usually the highest quality tomatoes. In rare cases I’ll call for canned diced or crushed tomatoes in my recipes, but my general preference is whole canned tomatoes.

Stovetop-Stewed-Tomatoes-Recipe-Canned-Tomatoes

These stewed tomatoes are done Italian style, as you can see in the photo below. The recipe is packed with herbs, spices and just a little white balsamic vinegar. I like to add the vinegar because it gives the dish more acidity and brightens the flavor of the overall dish. All of these herbs should be familiar to you, dear reader. They’re pretty common among most pantries.

Stovetop-Stewed-Tomatoes-Recipe-Key-Ingredients

The cooking technique for this dish is very straightforward. Starting with sweating and onion and then some garlic, we have the basis for a very flavorful dish. After the tomatoes and seasonings are added, the dish cooks for about 25 minutes covered. This helps the flavors to marry and the tomatoes to start softening. Next we’ll cook for another 25 minutes but uncovered this time. This will help cook out some of the excess liquid in the dish leaving a thick sauce and plump stewed tomatoes.

As I said earlier, you can use these tomatoes in a variety of dishes. One is the ricotta and tomato frittata I’ve been teasing you with. You can also puree this sauce after it’s done and use it as a sauce for any number of pizzas, sandwiches and pastas. If you’re a vegetarian or lean toward vegetarianism, you can use this sauce in a lasagna or any place a meat-based sauce is called for.

Stovetop-Stewed-Tomatoes-Recipe-1

And one final thing – storage. These tomatoes store well in fridge for up to two weeks in an air tight container.  If you’d like to make some and freeze it for later use, that’s a perfectly good idea. I recommend pureeing the tomatoes if you’re going to freeze them. That’s what I did in the photo below and now I have a delicious homemade pizza sauce ready and waiting next time I have pizza.

Stovetop-Stewed-Tomatoes-Recipe-Freezing

All this talk of tomatoes has made me rather hungry… Let’s get to that recipe, shall we?

Yield: 2.5 cups

Stovetop Stewed Tomatoes Recipe

These stovetop stewed tomatoes are rich, flavorful and versatile. They can be used to make a number of pastas, sandwiches and pizzas.

Ingredients:

  • 2 tablespoons light olive oil
  • 1 onion, finely diced (about 1 cup)
  • 1 teaspoon kosher salt
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1-28 ounce can whole tomatoes
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

Method:

  1. In a small pot, heat olive oil over a medium flame.
  2. Add the onions and salt and slowly cook until onions are softened and slightly browned, about 13-15 minutes.
  3. Add the garlic and cook another minute or so, until fragrant.
  4. Reduce the flame to low and add the tomatoes and all remaining ingredients.
  5. Stir well, cover the pot and cook for 25 minutes. Carefully stir occasionally, being careful not to break up tomatoes.
  6. After 25 minutes, uncover the pot and cook for another 25 minutes, uncovered. This will allow some of the liquid to cook off.
  7. When done, remove from heat and cool to store. If using immediately, you can add to the dish you're preparing.

If you're planning to freeze these tomatoes, puree beforehand for best quality product.

Prep:10 minutes

Cook:1 hour, 10 minutes

Total:1 hour, 20 minutes

Print Recipe

 

    Pin It

Related Posts