Real Recipes From Real Home Cooks ®

stewed tomatoes

Recipe by
J. White Harris
Gallatin, TN

When I was a kid my mom cooked stewed tomatoes and I loved it. She never had the recipe written down. So, when I decided that I would try to make stewed tomatoes I had to do some “trial and error” to develop a recipe similar to the one she made. Here is my delicious version of stewed tomatoes. I hope you like it too.

yield 6 to 8
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For stewed tomatoes

  • 2 can
    (14 oz ea) stewed or diced tomatoes
  • 2 tsp
    basil, chopped
  • 1/2 stick
    butter, melted
  • 1/2 c
  • 1 tsp
  • 2 Tbsp
    olive oil
  • 1 md
    sweet onion, chopped
  • 2 clove
    garlic, chopped
  • 1/2 c
    celery, chopped
  • 1/2 c
    sweet pepper, chopped
  • 6 to 8 slice
    of stale or toasted bread cubed

How To Make stewed tomatoes

  • 1
    Stir together tomatoes, basil, butter, sugar, and salt. Mix well.
  • 2
    Heat olive oil in a large pot, add onion, and cook until onion is translucent. Add garlic, celery, and sweet pepper. Cook stirring for a couple more minutes.
  • 3
    Add tomato mixture to the pot and heat over medium high heat. Bring to a simmer and cook for 15 minutes.
  • 4
    If the bread is fresh, toast in a toaster. Cube each slice of bread into about 16 cubes.
  • 5
    Remove tomato mixture to a serving bowl and top with bread cubes. I like to spoon a portion into a small bowl then top with bread cubes.