stewed tomatoes
These stewed tomatoes with onions, bell peppers, garlic, and basil make a tasty side dish for many entrees. They are easy to prepare and so flavorful with garlic, marjoram, and basil.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 1/2 pounds Roma tomatoes
- 1 1/2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1/2 cup finely diced green bell pepper
- 3 cloves garlic, minced
- 1 teaspoon dried marjoram or dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon brown sugar
- fresh basil, for garnish
How To Make stewed tomatoes
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Step 1Bring a large pot of water to a boil. Score the tomatoes on the non-stem end and carefully add the tomatoes to the boiling water for 30-60 seconds. Work in small batches. Plunge the tomatoes into an ice bath until cool.
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Step 2Using your hands, peel the tomatoes and cut them into bite-sized pieces.
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Step 3Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes. Add the bell pepper and cook for 3-4 minutes or until the onion and bell pepper are soft. Reduce the heat to low and add the garlic, marjoram, and basil. Cook for 1 minute while stirring.
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Step 4Add the tomatoes, salt, black pepper, brown sugar, and bay leaves. Simmer for about 30 minutes or until the tomatoes break down a bit.
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Step 5Fish out the bay leaves. Add torn or chopped fresh basil and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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