Stewed Tomatoes and Onions
Transform simple ingredients into a comforting, flavor-packed dish with this Stewed Tomatoes and Onions recipe. Bursting with the natural sweetness of ripe tomatoes, the mellow richness of sautéed onions, and the warmth of garlic, this easy recipe is seasoned to perfection with dried basil, oregano, and a hint of sugar. A touch of tomato paste enhances its depth, while a simmer in vegetable broth creates a luscious, stew-like consistency that’s perfect for spooning over rice, pasta, or crusty bread. With just 10 minutes of prep and a low simmer to meld the flavors, this versatile dish is ideal for quick weeknight meals or as an effortless side. Garnish with fresh herbs for a pop of color and serve warm for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 5 medium ripe tomatoes
- 1 large yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon granulated sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup water or vegetable broth
- 2 tablespoons fresh parsley or basil (optional, for garnish)
Instructions
Wash the tomatoes and make a small 'X' incision at the bottom of each one using a paring knife. Bring a pot of water to a boil and blanch the tomatoes for 30 seconds, then transfer them to an ice bath. Peel off the skins, chop the tomatoes into chunks, and set aside.
Peel and slice the onion into thin strips. Mince the garlic cloves.
In a medium-sized skillet or saucepan, heat the olive oil over medium heat.
Add the sliced onions to the skillet and sauté for 5-7 minutes, stirring frequently, until they are soft and translucent.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
Add the chopped tomatoes, sugar, dried basil, dried oregano, salt, black pepper, and the water or vegetable broth. Stir well to combine.
Lower the heat to a simmer, cover the skillet, and let the mixture cook for 20 minutes, stirring occasionally. This allows the flavors to meld and the tomatoes to break down into a stew-like consistency.
Taste and adjust seasoning if needed. If the stew is too thick, add a bit more water or broth, 1 tablespoon at a time.
Remove from heat and garnish with chopped fresh parsley or basil if desired. Serve warm as a side dish or over rice, pasta, or crusty bread.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 29.0 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1954 mg | 42% | |
*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.
