Stewed Tomatoes

Sheila Charette


Summer tomatoes are perfect for this. Use Ugly tomatoes that are very ripe.
Bacon grease adds a truly Southern taste to this dish, but olive oil could be substituted as a healthy, vegetarian alternative.

★★★★★ 4 votes
30 Min
30 Min


1 lb
ripe tomatoes
1 Tbsp
bacon drippings, or olive oil
1 small
onion, chopped
1 clove
garlic, minced
1/2 tsp
dried thyme
1 tsp
dried parsley
red pepper pod
2 tsp
salt, or to taste


1Blanch and peel tomatoes. Quarter the tomatoes over a sieve, or colander. Reserve juices.
2Add bacon grease to dutch oven. Saute onion in dutch oven over medium heat until clear. 5-8 minutes. Add garlic and saute for 1 minute more.
3Add tomatoes and their juices, thyme, parsley, pepper pod and salt.
4Bring to a boil and reduce heat to low and simmer for 30 minutes.
5Store in non-reactive container for two days or freeze up to 2 months.

About this Recipe

Course/Dish: Vegetables
Other Tag: Healthy