Southern Stewed Tomatoes
Savor the comforting flavors of the South with this hearty Southern Stewed Tomatoes recipe, a dish that transforms simple, fresh ingredients into a bowl of soul-warming goodness. This classic recipe highlights juicy, ripe tomatoes simmered to perfection with tender onions, celery, and a hint of sweetness from granulated sugar. A splash of white vinegar and a touch of cayenne pepper add tangy depth and a subtle kick, while toasted breadcrumbs made from stale bread provide irresistible crunch. Slow-cooked in a fragrant broth and finished with fresh parsley, this dish is as versatile as it is satisfying. Whether served as a rich side dish, a topping for cornbread, or even a light main, these stewed tomatoes are a quintessential Southern comfort food that’s easy to make and irresistibly flavorful—perfect for family dinners or potluck gatherings.
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 3 tablespoons unsalted butter
- 1 medium yellow onion
- 1 stalk celery
- 2 tablespoons granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 teaspoon cayenne pepper
- 2 slices stale bread
- 1 tablespoon olive oil
- 0.5 cup chicken or vegetable broth
- 2 tablespoons fresh parsley
Instructions
Bring a large pot of water to a boil. Carefully add the tomatoes to the boiling water and blanch for 1-2 minutes, until the skins start to split. Remove the tomatoes and immediately plunge them into a bowl of ice water to stop the cooking process.
Peel the tomatoes by gently pulling off the skins, which should come off easily after blanching. Dice the peeled tomatoes into medium-sized chunks and set aside.
In a large skillet or saucepan, melt the unsalted butter over medium heat. Add the finely diced onion and celery, and sauté until softened, about 5 minutes.
Stir in the sugar, salt, black pepper, cayenne pepper, and vinegar. Cook for another 1-2 minutes until the mixture is fragrant.
Add the diced tomatoes to the skillet, along with the chicken or vegetable broth. Stir well and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for 20 minutes, stirring occasionally.
While the tomatoes are simmering, prepare the breadcrumbs. Tear the stale bread into small pieces or pulse it in a food processor to create coarse breadcrumbs.
In a small skillet, heat the olive oil over medium heat. Add the breadcrumbs and toast them, stirring regularly, until golden brown and crisp. Set aside.
Once the tomatoes have stewed and thickened slightly, adjust seasoning to taste. Stir in the chopped fresh parsley to brighten the flavors.
Serve the stewed tomatoes warm, topped with the toasted breadcrumbs for added texture and flavor.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 3164 mg | 138% | |
| Total Carbohydrate | 109.8 g | 40% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 61.6 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2970 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
