Name: Stewed Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 Servings
Cuisine: American
Ingredients: 28 ounces Tomatoes; 0.25 tsp Salt

From the Cook

1/5

Stewed Tomatoes

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Ingredients

Warning0 allergens identified

Stewed Tomatoes

28 ounces Tomatoesapproximately 10 tomatoes

¼ tsp Salt

Instructions

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Instructions

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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Tips & Tricks (5)

Select Peak Ripeness for Maximum Flavor 🍅
Choose tomatoes at their peak ripeness with deep color and slight give when squeezed—they'll naturally develop more sweetness and complexity as they stew compared to underripe varieties.
Remove Excess Moisture Early 💧
Cut tomatoes in half and gently squeeze out excess seeds and juice before stewing to prevent a watery final dish and allow flavors to concentrate more intensely.
Layer Salt at Multiple Stages 🧂
Season lightly when tomatoes first hit the pan, then taste and adjust again halfway through cooking—this prevents over-salting while building complex, layered seasoning throughout the stew.
Simmer Low and Slow for Sweetness 🔥
Keep heat at a gentle simmer (not boiling) for 30-45 minutes to allow natural sugars to caramelize and develop deep umami notes without losing the fresh tomato essence.
Finish with Fat for Richness 🧈
Stir in a knob of butter or quality olive oil just before serving to add silky mouthfeel and help round out the acidity for a more restaurant-quality finish.