Stewed Tomatoes with Onion, Pepper and Celery
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Tomatoes simmer down with onion, bell pepper and celery softened in butter until the pot is thick and sweet. Spoon it over toast or rice, in August with fresh ones or in January from a can.
The short version
Soften onion, bell pepper and celery in butter, add tomatoes with brown sugar and salt, and simmer 15 to 20 minutes until thick. Peel fresh tomatoes first, or use a can of whole tomatoes any time of year.
What makes ours better
why ours wins the argument at dinner
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Cook the vegetables in butter first. Softening the onion, pepper and celery before the tomatoes go in builds a sweet base. Adding everything at once leaves the vegetables raw-tasting.
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Add brown sugar and a little paprika. A couple of teaspoons of brown sugar balance the acid, and paprika adds warmth. You won't taste either by name.
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Peel fresh tomatoes with a quick blanch. Thirty seconds in boiling water makes the skins slip off, so you don't get tough curls in the finished dish.
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Finish with fresh basil. Stirring in torn basil off the heat gives the stew a fresh top note after the long, mellow simmer.
What you need
the stars of the show
- Unsalted butter4 tablespoons
- Yellow onion1 large
- Green or red bell pepper1 large
- Celery2 rib
- Ripe tomatoes2 pounds
- Packed brown sugar2 teaspoons
- Sweet paprika¼ teaspoon
yes, all of the butter
Steps
apron on. phone down. mostly.
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Peel the tomatoes
If using fresh tomatoes, cut a small X in the bottom of each and drop them into boiling water for 30 seconds. Lift them into a bowl of cold water, then slip off the skins. Core and chop, keeping all the juices. Skip this step with canned tomatoes.
Don't peel the tomatoes in the pot. Skins that come loose cook into tough strips.
About 1 min. Cook mode has a timer for this step.
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Soften the vegetables
Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion, bell pepper and celery and cook, stirring, until soft and sweet-smelling but not browned, about 8 minutes. Add the garlic for the last minute if using.
About 8 min. Cook mode has a timer for this step.
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Add the tomatoes and seasoning
Add the tomatoes and their juices, the brown sugar, salt, paprika and black pepper. Stir and crush any large pieces with the back of a spoon.
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Simmer until thick
Bring to a simmer over high heat, then lower the heat just enough to keep it bubbling briskly. Cook, stirring occasionally, until the tomatoes are tender and the liquid has reduced to a spoonable sauce, 15 to 20 minutes.
Juicy slicing tomatoes make their own liquid. If you use drier plum tomatoes, add ½ cup water at the start.
About 18 min. Cook mode has a timer for this step.
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Taste and serve
Taste and add salt or a pinch of sugar if needed. Stir in the basil if using. Serve hot over toast, rice, grits or biscuits.
Good to know
the stuff I’d tell you over the phone
- Canned whole tomatoes are the best winter choice. Crush them in your hand over the pot so the seeds and juice drop in.
- For a thicker, old-fashioned finish, stir in ¼ cup dry bread crumbs for the last 2 minutes. For a richer pot, stir in ¼ cup cream at the end.
- It doubles easily in a wide pot. A wider pot reduces faster than a deep one.
- Storage. Fridge in an airtight container, 5 days. Freezer, up to 3 months. Reheat in a saucepan over medium heat with a splash of water.
Questions, answered
asked and answered at the kitchen counter
Do I have to peel the tomatoes for stewed tomatoes?
It's not required, but the skins turn into tough strips as they cook, so peeling gives a better texture. With a can of whole tomatoes, peeling is already done.
What is the difference between stewed tomatoes and canned diced tomatoes?
Stewed tomatoes are cooked with onion, pepper, celery and seasoning until soft and thick. Plain diced tomatoes are only chopped and packed in juice.
How do I thicken stewed tomatoes?
Simmer them uncovered a few minutes longer, or stir in a couple of tablespoons of dry bread crumbs and cook for 2 minutes. The crumbs thicken and mellow the acid.
What do you serve stewed tomatoes with?
Spoon them over buttered toast, white rice, grits or biscuits. They also work as a side for fried chicken, meatloaf and pork chops.
Can I use green peppers or leave out the celery?
Yes. Red or green bell pepper both work, and you can leave out the celery if you don't have it. Keep the onion for sweetness.
From the table
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Published October 29, 2026.