Stewed Tomatoes

J. White Harris


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.

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6 to 8
15 Min
30 Min
Stove Top


2 can(s)
(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 medium
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


  • 1Stir together tomatoes, basil, butter, sugar, and salt. Mix well.
  • 2Heat 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.
  • 3Add tomato mixture to the pot and heat over medium high heat. Bring to a simmer and cook for 15 minutes.
  • 4If the bread is fresh, toast in a toaster. Cube each slice of bread into about 16 cubes.
  • 5Remove 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.

Printable Recipe Card

About Stewed Tomatoes

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian, Dairy Free
Other Tags: Quick & Easy, For Kids