18 Hearty Stewed Tomato Recipes Delicious

There’s nothing quite like the comforting embrace of a hearty stewed tomato dish to warm you up from the inside out. Whether you’re in the mood for a quick weeknight dinner, a seasonal favorite, or just a bowl of cozy comfort food, our roundup of 18 Hearty Stewed Tomato Recipes has something to satisfy every craving. Dive in and discover your next go-to recipe that’s sure to delight your taste buds!

Classic Stewed Tomatoes with Basil

There’s something incredibly comforting about a bowl of Classic Stewed Tomatoes with Basil — it’s like a hug in a dish, perfect for those cozy nights in.

Ingredients

• 2 lbs ripe tomatoes, chopped
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the chopped tomatoes, sugar, salt, and black pepper to the saucepan. Stir well to combine.
3. Reduce the heat to low, cover, and let the mixture simmer for 20 minutes, stirring occasionally.
4. Remove the lid, add the chopped basil, and simmer for an additional 5 minutes to let the flavors meld.

The slow simmering process deepens the tomatoes’ natural sweetness, while the fresh basil adds a bright, herby contrast that’s simply irresistible.

Tip: For a smoother texture, blend the stewed tomatoes briefly with an immersion blender before serving.

Spicy Stewed Tomatoes with Chilies

Warm up your kitchen with this vibrant Spicy Stewed Tomatoes with Chilies, a dish that brings a little heat to your table in the most comforting way.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-2 fresh chilies (like jalapeño or serrano), finely chopped
• 4 cups ripe tomatoes, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1/2 cup fresh basil leaves, torn

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Stir in the chilies and cook for another 2 minutes, until fragrant.
3. Add the tomatoes, salt, black pepper, and sugar. Stir well to combine.
4. Reduce the heat to low and simmer, uncovered, for 20 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
5. Remove from heat and stir in the fresh basil leaves.

The magic of this recipe lies in the balance of sweetness from the tomatoes and sugar against the fiery kick of the chilies, creating a depth of flavor that’s both bold and comforting.

Tip: For an extra layer of flavor, try roasting the tomatoes before adding them to the skillet.

Garlic and Herb Stewed Tomatoes

Transform your tomatoes into a fragrant, flavorful side with this Garlic and Herb Stewed Tomatoes recipe, perfect for spooning over crusty bread or grilled meats.

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 pounds ripe tomatoes, chopped
• 1 tablespoon balsamic vinegar
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 4 cloves minced garlic and sauté for 1 minute until fragrant.
2. Stir in 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes, cooking for another 30 seconds to release the flavors.
3. Add the chopped tomatoes to the skillet, stirring to coat them in the herb mixture. Cook for 10 minutes, stirring occasionally, until the tomatoes begin to break down.
4. Drizzle in 1 tablespoon balsamic vinegar and continue to cook for another 5 minutes, allowing the flavors to meld.
5. Remove from heat and stir in 1/4 cup fresh parsley. Serve warm.

The balsamic vinegar adds a subtle sweetness that balances the tomatoes’ acidity, making this dish a standout. Tip: For a smoother texture, blend half the stewed tomatoes before adding the parsley.

Stewed Tomatoes with Onions and Peppers

There’s something incredibly comforting about a bowl of stewed tomatoes with onions and peppers—it’s a simple dish that packs a punch of flavor and pairs beautifully with just about anything.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 bell pepper, thinly sliced
• 4 cups canned whole tomatoes, crushed by hand
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1/2 teaspoon dried basil

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes.
2. Stir in the crushed tomatoes, salt, black pepper, sugar, and dried basil. Bring to a simmer.
3. Reduce heat to low and let the mixture stew for 20 minutes, stirring occasionally, until the tomatoes have broken down and the flavors meld together.

The magic of this dish lies in the slow stewing process, which deepens the tomatoes’ sweetness and melds the flavors into a harmonious blend. Perfect for spooning over crusty bread or as a side to grilled meats.

Tip: For a richer flavor, let the stewed tomatoes sit for a few hours before serving—they taste even better the next day!

Creamy Stewed Tomatoes with Parmesan

Warm up your kitchen with this comforting bowl of Creamy Stewed Tomatoes with Parmesan, a dish that blends the tangy sweetness of tomatoes with the rich depth of Parmesan cheese.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups ripe tomatoes, diced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
2. Stir in the tomatoes, sugar, salt, and black pepper. Cook for 10 minutes, stirring occasionally, until the tomatoes have broken down and released their juices.
3. Reduce the heat to low and pour in the heavy cream, stirring to combine. Simmer for another 5 minutes to allow the flavors to meld.
4. Sprinkle the Parmesan cheese over the top and stir until the cheese is melted and the sauce is creamy, about 2 minutes.
5. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the creamy texture that contrasts beautifully with the acidity of the tomatoes, making it a standout side or a cozy main over pasta.

Tip: For an extra layer of flavor, try adding a pinch of red pepper flakes with the garlic and onion.

Stewed Tomatoes with Italian Seasoning

Warm up your kitchen with this comforting bowl of Stewed Tomatoes with Italian Seasoning, a simple yet flavorful dish that brings a touch of Italy to your table.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups ripe tomatoes, chopped
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon Italian seasoning
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in the tomatoes, sugar, salt, Italian seasoning, and black pepper. Bring to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally.
3. Remove the lid and continue to simmer for another 10 minutes, or until the tomatoes have broken down and the sauce has thickened slightly.
4. Stir in the fresh basil just before serving. Taste and adjust seasoning if necessary.

The magic of this dish lies in the slow simmering process, which coaxes out the tomatoes’ natural sweetness and melds the Italian seasoning into a deeply aromatic sauce.

Tip: For a richer flavor, let the stewed tomatoes sit for a few hours before serving; the flavors will continue to develop beautifully.

Sweet and Sour Stewed Tomatoes

Sweet and Sour Stewed Tomatoes bring a delightful twist to your table, combining the tangy zest of vinegar with the natural sweetness of ripe tomatoes.

Ingredients

• 2 lbs ripe tomatoes, quartered
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 small onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the thinly sliced onion and sauté until translucent, about 5 minutes.
2. Add the quartered tomatoes to the skillet, stirring gently to combine with the onions.
3. Pour in the apple cider vinegar and sprinkle the brown sugar, salt, black pepper, and dried basil over the tomatoes. Stir to evenly distribute the seasonings.
4. Reduce the heat to low, cover the skillet, and let the mixture simmer for 20 minutes, stirring occasionally, until the tomatoes are soft and the flavors have melded together.
5. Uncover and cook for an additional 5 minutes to slightly thicken the sauce.

The magic of this dish lies in the balance of flavors—sweet, sour, and savory—all coming together in a comforting, rustic sauce that’s perfect over grilled chicken or crusty bread.

Tip: For an extra layer of flavor, add a pinch of red pepper flakes with the other seasonings.

Stewed Tomatoes with Cilantro and Lime

Brighten up your meal with these Stewed Tomatoes with Cilantro and Lime, a vibrant side that brings a fresh twist to your table.

Ingredients

• 2 lbs ripe tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp sugar

Instructions

1. Heat olive oil in a medium saucepan over medium heat.
2. Add diced tomatoes and cook for 5 minutes, stirring occasionally, until they start to soften.
3. Stir in salt, black pepper, and sugar. Reduce heat to low and simmer for 15 minutes, until tomatoes are thoroughly stewed.
4. Remove from heat and stir in lime juice and chopped cilantro.

The lime juice and cilantro add a refreshing zing that perfectly balances the sweetness of the stewed tomatoes, making this dish a standout side for grilled meats or fish.

Tip: For an extra layer of flavor, toast a pinch of cumin seeds in the oil before adding the tomatoes.

Slow Cooker Stewed Tomatoes

There’s something incredibly comforting about a pot of slow-cooked stewed tomatoes simmering away, filling your kitchen with a rich, savory aroma. This recipe is a breeze to throw together and lets your slow cooker do all the work.

Ingredients

• 2 lbs ripe tomatoes, cored and quartered
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar
• 1/2 tsp dried basil
• 1/2 tsp dried oregano

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Transfer the sautéed onion and garlic to your slow cooker. Add the tomatoes, salt, black pepper, sugar, dried basil, and dried oregano. Stir gently to combine.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the tomatoes are completely softened and the flavors have melded together.
4. For a smoother texture, use an immersion blender to puree the stewed tomatoes to your desired consistency. Alternatively, leave them chunky for a more rustic feel.

The slow cooking process deepens the tomatoes’ natural sweetness, creating a versatile base that’s perfect for soups, sauces, or even as a side dish. The hint of basil and oregano adds a subtle herby note that complements the tomatoes beautifully.

Tip: For an extra layer of flavor, try adding a Parmesan rind to the slow cooker while the tomatoes stew.

Stewed Tomatoes with Mushrooms and Thyme

There’s something deeply comforting about a bowl of stewed tomatoes with mushrooms and thyme, a dish that brings warmth to any table with its rich flavors and hearty texture.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups canned whole tomatoes, crushed by hand
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Add the mushrooms to the skillet and cook until they release their moisture and begin to brown, about 8 minutes.
3. Stir in the crushed tomatoes, sugar, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low.
4. Cover and let the tomatoes stew for 20 minutes, stirring occasionally, until the flavors meld together beautifully.
5. Remove from heat and stir in the fresh thyme leaves. Taste and adjust seasoning if necessary.

The magic of this dish lies in the slow stewing process, which intensifies the tomatoes’ sweetness while the mushrooms add a meaty depth, all brightened by the fresh thyme.

Tip: For an extra layer of flavor, try adding a splash of balsamic vinegar with the tomatoes.

Stewed Tomatoes with Olives and Feta

Warm up your kitchen with this vibrant dish that combines the juiciness of tomatoes with the briny punch of olives and creamy feta.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 4 cups ripe tomatoes, chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh basil, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in tomatoes, olives, oregano, salt, and pepper. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until tomatoes break down and sauce thickens slightly.
3. Remove from heat and gently fold in feta cheese and basil. Let sit for 2 minutes to allow flavors to meld.

The magic of this dish lies in the contrast between the sweet, stewed tomatoes and the salty, tangy feta, making it a standout side or light main. Serve with crusty bread to soak up every last drop.

Tip: For a richer flavor, let the stewed tomatoes sit for an hour before serving; the flavors deepen beautifully.

Stewed Tomatoes with Corn and Bacon

Warm up your kitchen with this comforting bowl of Stewed Tomatoes with Corn and Bacon, a dish that brings together the sweetness of corn, the richness of bacon, and the tang of tomatoes in every spoonful.

Ingredients

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups fresh or canned tomatoes, chopped
• 2 cups fresh or frozen corn kernels
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
2. Add the diced onion to the skillet and sauté in the bacon drippings until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Add the chopped tomatoes, corn kernels, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Stir to combine.
4. Reduce heat to low and simmer the mixture uncovered for 20 minutes, stirring occasionally, until the tomatoes have broken down and the corn is tender.
5. Stir in the cooked bacon and fresh basil just before serving.

The magic of this dish lies in the layering of flavors—starting with the smoky bacon, building with the sweet corn and tangy tomatoes, and finishing with a bright pop of fresh basil.

Tip: For a vegetarian version, omit the bacon and start with 2 tablespoons of olive oil for sautéing the onions.

Stewed Tomatoes with Spinach and Garlic

Warm up your kitchen with this comforting bowl of Stewed Tomatoes with Spinach and Garlic, a simple yet flavorful dish that pairs perfectly with crusty bread or over a bed of pasta.

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 can (28 ounces) whole peeled tomatoes, crushed by hand
• 4 cups fresh spinach, roughly chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
2. Add the crushed tomatoes to the skillet, along with salt, black pepper, sugar, and red pepper flakes if using. Stir to combine and bring to a simmer.
3. Reduce heat to low and let the tomatoes stew for 15 minutes, stirring occasionally, until the sauce thickens slightly.
4. Add the chopped spinach to the skillet, stirring until it wilts into the tomatoes, about 2 minutes.
5. Remove from heat and serve warm. The gentle sweetness of the tomatoes paired with the earthy spinach and a hint of garlic makes this dish a versatile side or main.

Tip: For a richer flavor, let the stewed tomatoes sit for 10 minutes off the heat before serving; this allows the flavors to meld beautifully.

Stewed Tomatoes with Zucchini and Squash

Warm up your kitchen with this comforting bowl of Stewed Tomatoes with Zucchini and Squash, a vibrant dish that brings the garden to your table.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium zucchinis, sliced into half-moons
• 2 medium yellow squashes, sliced into half-moons
• 4 cups canned whole tomatoes, crushed by hand
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1/4 cup fresh basil, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
2. Add zucchinis and yellow squashes to the pot, stirring occasionally until they begin to soften, about 10 minutes.
3. Pour in the crushed tomatoes, then stir in salt, black pepper, and sugar. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally.
4. Remove from heat and stir in fresh basil. Taste and adjust seasoning if necessary.

The magic of this dish lies in the slow simmering, which coaxes out the sweetness of the tomatoes and melds the flavors beautifully. It’s a testament to how simple ingredients can create something truly special.

Tip: For a richer flavor, let the stew sit for 10 minutes off the heat before serving. This allows the flavors to deepen even further.

Stewed Tomatoes with Eggplant and Basil

Warm up your kitchen with this comforting dish that combines the rustic flavors of eggplant and tomatoes, brightened with fresh basil.

Ingredients

• 2 tablespoons olive oil
• 1 medium eggplant, cubed
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups canned whole tomatoes, crushed by hand
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the eggplant and onion, cooking until softened, about 5 minutes.
2. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
3. Add 4 cups crushed tomatoes, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer.
4. Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.
5. Remove from heat and stir in 1/4 cup torn basil leaves.

The slow simmering melds the flavors beautifully, while the fresh basil adds a pop of color and freshness right at the end.

Tip: For a richer flavor, let the stew sit for 10 minutes off the heat before serving.

Stewed Tomatoes with Chickpeas and Cumin

Warm up your kitchen with this hearty Stewed Tomatoes with Chickpeas and Cumin, a dish that’s as nourishing as it is flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (28 ounces) whole peeled tomatoes, crushed by hand
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 cup water
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium diced onion and cook until soft, about 5 minutes.
2. Stir in 2 minced garlic cloves, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant.
3. Add 1 can of crushed whole peeled tomatoes and their juices, along with 1 can of drained and rinsed chickpeas and 1/2 cup water. Stir to combine.
4. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally.
5. Uncover and cook for an additional 10 minutes to thicken the sauce slightly.
6. Garnish with fresh chopped cilantro before serving.

The magic of this dish lies in the way the cumin elevates the sweetness of the tomatoes, creating a deeply satisfying flavor profile that’s perfect over rice or with crusty bread.

Tip: For an extra layer of flavor, toast the cumin in a dry pan before adding it to the dish.

Stewed Tomatoes with Lentils and Curry

Warm up your kitchen with this comforting bowl of Stewed Tomatoes with Lentils and Curry, a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp brown sugar
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced onion and cook until soft, about 5 minutes.
2. Stir in 2 cloves minced garlic, 1 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
3. Add 1 cup rinsed green lentils, 1 can diced tomatoes (with juice), 2 cups vegetable broth, and 1 tbsp brown sugar. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.
5. Garnish with fresh chopped cilantro before serving.

The magic of this dish lies in the way the sweetness of the tomatoes and brown sugar balances the earthy lentils and warm spices, creating a harmony of flavors that’s deeply satisfying.

Tip: For an extra layer of flavor, toast the curry powder and cumin in a dry pan for 30 seconds before adding them to the dish.

Stewed Tomatoes with Beef and Barley

Warm up your kitchen with this hearty Stewed Tomatoes with Beef and Barley, a comforting dish that’s perfect for chilly evenings.

Ingredients

• 1 lb beef stew meat, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 can (14.5 oz) stewed tomatoes
• 1/2 cup pearl barley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 carrots, sliced
• 2 celery stalks, sliced

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef stew meat and cook until browned on all sides, about 5 minutes.
2. Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Pour in beef broth and stewed tomatoes, stirring to combine. Bring to a boil.
4. Stir in pearl barley, salt, black pepper, and dried thyme. Reduce heat to low, cover, and simmer for 45 minutes.
5. Add sliced carrots and celery to the pot. Continue to simmer, covered, for another 30 minutes or until the barley and vegetables are tender.

The slow simmering melds the flavors beautifully, while the barley adds a delightful chewiness to every bite.

Tip: For an even richer flavor, try browning the beef in batches to avoid overcrowding the pot.

Conclusion

We hope these 18 hearty stewed tomato recipes inspire your next cozy meal! Each dish promises warmth and flavor, perfect for any home cook in North America. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup on Pinterest for later. Happy cooking!

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