How to Stew Tomatoes (Homemade Stewed Tomatoes)
Use this easy method to make the best stewed tomatoes!
When your garden or a good deal at the farmers market leave you with more tomatoes than you know what to do with, these homemade stewed tomatoes are the answer. It’s a simple, old-fashioned way to turn a big pile of fresh tomatoes into a freezer staple all year long.
There is no canning equipment required here, no special skills, of fancy ingredients. This method was passed down to me by grandparents who farmed and had an abundance of tomatoes and tricks up their sleeve. Once you’ve made a batch, you’ll have homemade stewed tomatoes ready to drop straight into soups, chili, or pasta sauce anytime you need it!
Table of contents
- What are Homemade Stewed Tomatoes?
- Why You’ll Love Learning How to Stew Tomatoes
- Ingredient Notes
- How to Make Homemade Stewed Tomatoes
What are Homemade Stewed Tomatoes?
Homemade stewed tomatoes are fresh tomatoes that are peeled, sliced, and simmered on the stove with a little butter and sugar until soft and slightly thickened. They’re a freezer-friendly way to preserve a fresh tomato harvest and use later in soup, chili, and sauces.
Why You’ll Love Learning How to Stew Tomatoes
- Make a 5-pound batch in less than an hour!
- Naturally gluten-free.
- Freezes well for months, ready to use in soup, stew, or chili year-round.
- No canning equipment needed; this is an easy method!
Ingredient Notes
Tomatoes: Any ripe, in-season tomato will work for this recipe; just adjust the batch up or down depending on the amount.
Sugar: Balances out the acidity of the tomatoes.
Butter: Adds richness and rounds out the flavor as the tomatoes cook down.
Cornstarch: Mixed with a little cold water and stirred in near the end if you want a thicker consistency.
- Prep the tomatoes. Cut the tops off each tomato and score a small “X” on the bottom of each one with a knife; this will make the skins easier to remove.
- Bring a pot of water to a boil. Drop the tomatoes in for 30 to 60 seconds, just until the skins start to split. The idea is to loosen the skin.
- Transfer the tomatoes to a bowl of ice water to stop the cooking, then peel off the skins once cool enough to handle.
- Cut the peeled tomatoes into smaller pieces and place them in a clean pot.
- Add the pinch of sugar and butter to the pot.
- Cook over medium heat for 20 to 30 minutes, stirring occasionally, until the tomatoes break down and slightly thicken.
- For a thicker stew, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to make a slurry, and stir it into the pot during the last few minutes of cooking.
- Let the tomatoes cool completely, then portion into freezer-safe storage bags in 2-cup amounts. Lay flat to freeze for easy stacking and faster thawing.
Pro Tips for the Best Homemade Stewed Tomatoes
- Score before you blanch; this will allow the skins to slip right off the tomatoes.
- Don’t overboil during blanching; about 30 to 60 seconds will be plenty!
- Use ripe, in-season tomatoes.
- Lay bags flat to freeze to keep them stackable.
- Be sure to use freezer-safe storage bags.
- Date the bags to make it easier to use the oldest first.
Variations and Substitutions
- Herb-Infused – Stir in fresh basil or a pinch of dried Italian seasoning while stewing.
- Spicy Version – Add a pinch of red pepper flakes for chili-ready stewed tomatoes.
- Sugar-Free – The sugar can be left out entirely if you prefer a more acidic flavor.
- Thicker or Thinner – Use a cornstarch slurry to thicken the tomatoes if preferred.
Frequently Asked Questions
Can I can these stewed tomatoes instead of freezing them?This recipe is written for freezer storage only. Canning tomatoes requires safely ensuring proper processing times and storage. This is not that recipe.
Can I make stewed tomatoes ahead of time?That’s the point! Make them now and use them throughout the year; these can be safely stored in the freezer.
Do I need to peel the tomatoes first?Yes, the skins can get soft and chewy, so they should be peeled first.
What to Serve or Use Stewed Tomatoes With
Storage Tips
Once cooked and cooled, stewed tomatoes can keep in the fridge for 4 to 5 days.
For the freezer, portion into freezer-safe storage bags into 2-cup amounts and lay flat to freeze. These will keep for more than 6 months.
When ready to reheat, thaw in the fridge overnight and warm on the stovetop or add straight to soup or chili.
Homemade Stewed Tomatoes are the best way to utilize a surplus of fresh tomatoes; a little time at the stove means soups, chili, and sauces that are much easier all year long.
More Easy Vegetable Recipes
Ingredients
Steps
- 1
Prep the tomatoes. Cut the tops off each tomato and score a small "X" on the bottom of each one with a knife; this will make the skins easier to remove.
- 2
Bring a pot of water to a boil. Drop the tomatoes in for 30 to 60 seconds, just until the skins start to split. The idea is to loosen the skin.
- 3
Transfer the tomatoes to a bowl of ice water to stop the cooking, then peel off the skins once cool enough to handle.
- 4
Cut the peeled tomatoes into smaller pieces and place them in a clean pot.
- 5
Add the pinch of sugar and butter to the pot.
- 6
Cook over medium heat for 20 to 30 minutes, stirring occasionally, until the tomatoes break down and slightly thicken.
- 7
For a thicker stew, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to make a slurry, and stir it into the pot during the last few minutes of cooking.
- 8
Let the tomatoes cool completely, then portion into freezer-safe storage bags in 2-cup amounts. Lay flat to freeze for easy stacking and faster thawing.
Nutrition
- Calories
- 20
- Carbs
- 0.002 g
- Protein
- 0.02 g
- Fat
- 2 g
- Sodium
- 18 mg
- Sugar
- 0.002 g
Estimates for one serving.
Filed under Recipes Side Dish Garden Fresh Fridays Gardening
