Overview:
Tomatoes are a popular fruit, often considered a vegetable that belong to the nightshade (Solanaceae) family, which also includes potatoes, peppers, and eggplants. They are now grown worldwide and are a staple in many cuisines, especially Mediterranean, Italian, and Mexican cuisines.
Tomatoes, on the other hand, are a nutrient-rich fruit that offers a variety of health benefits. They contain antioxidants like lycopene, which help reduce the risk of chronic diseases like heart disease and cancer. In addition, tomatoes support heart health due to their high potassium content, improve skin health due to their vitamin C content, and promote healthy vision due to their vitamin A and beta-carotene. They aid in digestion, aid in weight loss, and provide hydration due to their high water content.
Tomatoes can be used in a variety of ways – fresh in salads and sandwiches, cooked in sauces, soups, and stews, or preserved as tomato paste and puree. They are an essential ingredient in many cuisines worldwide.
Stewed tomato recipe
A simple and delicious stewed tomato recipe:
Ingredients:
- 4 cups of fresh tomatoes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 1 teaspoon sugar (optional, depending on the acidity of the tomatoes)
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup vegetable broth or chicken broth (optional, for extra flavor)
- Fresh parsley or basil for garnish (optional)
Instructions:
- Prepare the tomatoes: If using fresh tomatoes, score an “X” on the bottom of each tomato with a knife. Place them in boiling water for about 1-2 minutes, then transfer them to a bowl of ice water. Peel off the skins, remove the seeds (optional), and chop them into small chunks.
- Cook the aromatics: In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and cook for about 5-7 minutes, until softened and translucent.
- Add garlic: Add the minced garlic to the onions and cook for another minute until fragrant.
- Stew the tomatoes: Add the chopped tomatoes (fresh or canned) to the pot. Stir in sugar (if using), dried basil, oregano, salt, and pepper. If you like your stewed tomatoes a bit saucier, you can add the broth at this point.
- Simmer: Bring the mixture to a simmer. Lower the heat and cook uncovered for about 20-30 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
- Taste and adjust: Taste your stewed tomatoes and adjust seasoning with more salt, pepper, or herbs if needed.
- Serve: Once the tomatoes are tender and the flavors have melded together, remove from heat. Garnish with fresh basil or parsley, if desired.
Now, Serve these stewed tomatoes as a side dish, over pasta, on toast, or as a topping for meats! And Enjoy!
What are the ingredients in stewed tomatoes?
The basic ingredients for stewed tomatoes typically include:
- Tomatoes – Fresh or canned, usually diced or chopped.
- Onion – Adds sweetness and flavor.
- Garlic – For added depth and fragrance.
- Olive oil or butter – For sautéing the vegetables and adding richness.
- Herbs – Common herbs include basil, oregano, thyme, and bay leaves.
- Salt and pepper – For seasoning.
- Sugar (optional) – To balance the acidity of the tomatoes (especially if using fresh tomatoes).
- Broth (optional) – Vegetable or chicken broth for extra flavor and to help the tomatoes stew down into a sauce.
These ingredients can vary slightly depending on the recipe, but these are the core components.
What makes stewed tomatoes different?
Stewed tomatoes are different from other tomato dishes because of the way they are cooked and their texture. Here are the key differences:
- Slow Cooking Process: Stewed tomatoes are simmered for a longer period, allowing the tomatoes to break down into a softer, thicker consistency. This slow cooking helps meld the flavors of the tomatoes, herbs, and seasonings, giving them a rich, comforting taste.
- Tender, Chunky Texture: Unlike tomato sauces that are often pureed or blended smooth, stewed tomatoes typically maintain some of their chunkiness, though the tomatoes soften and release their juices. This gives the dish a more rustic, textured feel.
- Herbs and Seasonings: Stewed tomatoes are often flavored with a variety of herbs like basil, oregano, thyme, and sometimes bay leaves. The slow cooking allows these herbs to infuse the tomatoes deeply, enhancing the overall flavor.
- Usage: Stewed tomatoes are versatile and can be used in many ways, like a side dish, over pasta, in soups, stews, or even as a topping for meats and rice. They’re often a comforting, homey dish, especially in southern and comfort food recipes.
In essence, the difference lies in the slow, stewing process that brings out a deeper, more intense flavor while maintaining the integrity of the tomato’s texture, unlike other quicker-cooked tomato sauces.
How to make Italian stewed tomatoes?
Making Italian stewed tomatoes is pretty simple and brings out delicious flavors! Here’s a basic recipe to guide you:
Ingredients:
- 4-6 ripe tomatoes (Roma or plum tomatoes work best)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil (or a few fresh basil leaves)
- 1/2 tsp red pepper flakes (optional for a little heat)
- Salt and pepper, to taste
- 1/4 cup dry white wine (optional)
- 1/2 cup water or vegetable broth (or more, as needed)
- 1 tbsp sugar (optional, if the tomatoes are too acidic)
- Fresh parsley or basil for garnish (optional)
Instructions:
- Prepare the tomatoes:
- If you want to remove the skins, bring a pot of water to boil. Make small “X” slits on the bottom of each tomato, then drop them into the boiling water for about 30-60 seconds or until the skins start to peel. Transfer them into a bowl of ice water, peel off the skins, and roughly chop the tomatoes.
- If you prefer, you can leave the skins on for a chunkier sauce!
- Sauté the aromatics:
- In a large skillet or saucepan, heat the olive oil over medium heat.
- Add the chopped onion and sauté until it softens and becomes translucent (about 4-5 minutes).
- Add the minced garlic and cook for another minute, stirring to avoid burning.
- Cook the tomatoes:
- Add the chopped tomatoes to the pan with the onions and garlic. Stir to combine.
- Pour in the white wine (if using), and let it cook down for about 2-3 minutes, stirring occasionally.
- Add the dried oregano, basil, red pepper flakes (if using), salt, and pepper.
- Simmer the stew:
- Add the water or vegetable broth, and stir. Reduce the heat to low, and let it simmer uncovered for 20-30 minutes, or until the tomatoes break down and become soft. You can adjust the consistency by adding more water or broth if it gets too thick.
- If the sauce tastes too acidic, stir in a bit of sugar to balance the flavors.
- Final touches:
- Taste and adjust the seasoning as needed.
- Garnish with fresh parsley or basil before serving.
Serve:
This Italian stewed tomato dish is great over pasta, served with grilled meats, or used as a topping for bruschetta. And Enjoy.
Stewed tomato recipe for canning
If you’re looking to can stewed tomatoes for later use, it’s important to follow a safe canning process to avoid any risk of foodborne illness. Here’s a simple recipe for stewed tomatoes for canning using proper guidelines:
Ingredients:
- 12-14 medium ripe tomatoes (Roma or plum tomatoes are great for canning)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil (optional)
- 1-2 tsp salt (optional)
- 1 tsp dried basil (optional)
- 1/2 tsp dried oregano (optional)
- 1/2 tsp black pepper (optional)
- 1/4 cup lemon juice (for acidity)
- Water or vegetable broth (optional, for desired consistency)
Equipment:
- Canning jars (pint or quart size)
- Canning lids and rings
- A large pot for blanching the tomatoes
- A canning pot or large stock pot
- Canning funnel
- Jar lifter
- Ladle
Instructions:
1. Prepare the tomatoes:
- Blanch the tomatoes: Bring a large pot of water to a boil. Use a sharp knife to make a small “X” on the bottom of each tomato. Drop them into the boiling water for 30-60 seconds until the skins start to peel off. Transfer the tomatoes immediately to a bowl of ice water to stop the cooking process.
- Peel and chop the tomatoes: Once cooled, peel off the skins, remove the core, and roughly chop the tomatoes. You can leave them in larger chunks or dice them, depending on your preference.
2. Prepare your canning jars:
- Sterilize the jars: Wash your canning jars in hot, soapy water, or run them through the dishwasher. Place them in the oven at 200°F (93°C) to keep them warm until you’re ready to fill them.
3. Make the stewed tomatoes:
- In a large pot, heat the olive oil (if using) over medium heat. Add the chopped onions and garlic, sautéing for about 5 minutes, until they become translucent and fragrant.
- Add the peeled and chopped tomatoes to the pot. Stir in salt, basil, oregano, and black pepper to taste. Let the tomatoes simmer for 15-20 minutes, allowing them to break down and thicken. You can add a little water or vegetable broth to achieve your desired consistency, but keep in mind that for canning, you want the tomatoes to be a bit thicker.
- Important for canning: Add 1 tbsp of lemon juice per pint jar (or 2 tbsp per quart jar) to increase acidity and prevent the growth of harmful bacteria like botulism.
4. Pack the jars:
- Using a ladle and canning funnel, fill the warm jars with the stewed tomatoes, leaving about 1-inch of headspace at the top.
- Remove any air bubbles by gently tapping the jars or running a spatula around the edges. Add more tomatoes if necessary to maintain the 1-inch headspace.
- Wipe the rims of the jars with a clean, damp cloth to remove any food residue. This helps to ensure a good seal.
- Place the sterilized lids on the jars and screw on the canning rings until they’re just finger-tight (don’t over-tighten).
5. Process the jars:
- Place the filled jars into a boiling water canner or large stockpot. The water should cover the jars by at least 1-2 inches. Bring the water to a gentle boil and process the jars for 40 minutes for pint jars or 45 minutes for quart jars (adjust for your altitude if necessary).
- Make sure to maintain a steady boil throughout the processing time.
6. Cool and store:
- Once the jars are done, remove them from the water using jar lifters and let them cool on a clean towel or rack. As they cool, you should hear the “pop” sound, indicating that the lids have sealed properly.
- Once the jars are cool, check the seals by pressing the center of each lid. If it doesn’t pop back, it’s sealed properly. If any jars didn’t seal, refrigerate them and use them within a few days.
- Store sealed jars in a cool, dark place for up to a year. Label and date the jars for easy identification.
Tips:
- Acidity is key: Adding lemon juice or citric acid is crucial to ensure the tomatoes have the proper pH level for safe canning.
- Water bath canning: This recipe assumes you’re using a water bath canning method. For pressure canning, specific times and procedures differ and may require adjustments based on your canner’s guidelines.
Enjoy your canned stewed tomatoes all year round! They’re great for sauces, soups, stews, or even as a side dish.