Name: Stewed Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 Servings
Cuisine: American

From the Cook

1/5

Warning0 allergens identified

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Set a large pot of water on high heat.

Clean all of your tomatoes and use a sharp paring knife to cut a small “X” in the bottom of each tomato.

Once the pot of water is boiling, place the tomatoes into the boiling water and blanch for 2 minutes.

Meanwhile, prepare a bowl filled with ice water.

After the 2 minutes is over, remove the tomatoes to the bowl of ice water.

Once the tomatoes are cool enough to handle, peel off and discard their skins and stems. Repeat with all tomatoes.

Pour out the water from the pot and place the tomatoes back in the pot.

Set over low heat and simmer, stirring occasionally, for 20-30 minutes until thickened.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Choose Peak Ripeness 🍅
Select tomatoes at their ripest stage with deep color and slight give when pressed—they'll yield richer, sweeter flavor than underripe varieties, even out of season.
Remove Excess Moisture 💧
Halve your tomatoes and gently squeeze out excess seeds and liquid before chopping to prevent a watery stew and concentrate the tomato essence.
Low and Slow Technique 🔥
Simmer on low heat for 45-60 minutes rather than boiling, allowing flavors to meld and the natural sugars to caramelize, creating depth that replicates grandmother's slow-cooked perfection.
Salt in Layers 🧂
Add salt gradually throughout cooking in small pinches rather than all at once—this builds complexity and allows you to balance flavors as they concentrate naturally.
Finish with Fat 🧈
Stir in a knob of butter or quality olive oil at the end to add richness and silky mouthfeel that elevates the simple stew into a luxurious, restaurant-quality dish.