This is one of those old recipes you want to pull out when you're up to your ears in fresh tomatoes!
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ποΈ Key takeaways
- It's a great way to use all those summer vine-ripened tomatoes. You can freeze or can them for future use.
- Stewed tomatoes are a delicious side dish all year long. We love it for breakfast with just buttered toast to sop up the juices.
- Learn how to easily peel tomatoes in a hot water bath.
Skip the grocery store, this delicious Southern stewed tomatoes recipe uses common pantry staples. You probably already have what you need on hand.
It's one of those cravable, simple dishesβan old recipe that has stuck around because it's just so good. They're also a delicious base for scalloped tomatoes!
π§Ύ Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

π Variations
- People always ask if you can swap canned tomatoes for fresh ones. Fresh, ripe tomatoes give the best flavor, but, if you must, you can use diced tomatoes from the store.
- Some families traditionally use bacon grease instead of butter. It adds a slightly smoky, fatty flavor. And, bonus: you can sprinkle the chopped bacon overtop the stewed tomatoes for serving!
- If you need to in a pinch, you can use canola oil or margarine. However, the greatest Southern recipes use butterβit's simply the best!
- Swap the red, yellow, and green pepper blend for one variety and a specific flavor. Green bell peppers are earthier, while red are sweeter.
- You can add sliced fresh okra, green beans, a celery stalk, or minced garlic to the simmering mixture to use up extra veggies or add more flavor.
- Use white or brown sugarβit doesn't make a noticeable difference.
- Before serving, stir in some stale bread cubes, or serve alongside fresh white breadβthe perfect accompaniment for hot stewed tomatoes!
- For an herbal touch, simmer in some thyme or oregano, or garnish with fresh parsley or basil.
- Mix in some cooked, leftover white rice to make this Southern side dish stretch!
πͺ Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

- Drain the boiled tomatoes and dry them on a towel.
- Remove the peels.
- Slice the tomatoes into rounds, or dice them.
- Simmer the pepper, onion, and tomato mixture in butter until tender.
π How to peel tomatoes
Tomatoes, peaches, plums, and other thin-skinned produce are easy to peel when you use a hot water bath.

- Wash tomatoes and drop them carefully in boiling water.
- Set a timer for 1 minute.

- Use a big slotted spoon or strainer to dip the tomatoes out of the hot water when the timer goes off.
- Drop them in ice water.
- Drain on paper towels. The skins will slip right off when the tomatoes cool.

π₯« Storage
One of the best things about stewed tomatoes is that they are so easy to store!
Refrigerate
Stewed tomatoes last refrigerated in an airtight container for three to five days. Microwave or heat on the stove until warm to your liking!
Freeze
If you want to make your yummy tomatoes last longer, store them in the freezer!
Add meal-sized portions to heavy-duty zip-top bags and freeze for up to three months. You can also freeze them in food-safe plastic freezer containers.
Canning
Stewed tomatoes are also pretty easy to can. I've done it before. There are great instructions for canning various types of tomato products on the Ball canning website
It gives you that summery, fresh tomato flavor all year long!

π Things to know
Expert Tip: Use a well-seasoned skillet or enameled Dutch oven when working with acidic tomatoes to avoid them picking up a metallic flavor. If you must use a large saucepan, avoid reactive materials, like aluminum and non-stainless steel.
- All tomato varieties work in stewed tomatoes. So, feel free to use whatever tomatoes you have growing in your garden!
- I like the big Beefsteak, Roma, and Plum tomatoes.
- Heirloom tomatoes are another great option.
- If your stewed tomatoes are a bit thin after cooking, try to let them reduce a bit longer so more liquid can evaporate.
- If they're still too runny after cooling down, whisk in a tiny bit of cornstarch, bring the mixture back up to a simmer, and let it thicken to your liking. I like it kinda runny though... more flavor to soak up with bread!
π©βπ³ FAQs
Many people like just a touch of sugar to counteract the acidity of the tomatoes. If you cannot eat processed sugar, or if you prefer stewed tomatoes without any sugar, you can omit it.
"Stewed" simply refers to the process of cooking vegetables and/or meat in a simmering liquid. If it has the word "stewed" in it, you know it's going to be a great recipe with a lot of flavor!

π Related recipes
- Nothing says "Southern summer" like these Fried Green Tomatoes. They're crisp, juicy, and beg-for-second-helpings good.
- Cream of Tomato soup is a classic comfort meal for any tomato fan, but homemade with love? That pretty much wins in all regards.
- Hearty Slow-Cooker Beef Stew simmers all day in a flavorful onion soup mixture to create falling-apart tender beef and hot, tender veggies.
π Meal plans in minutes

π The last word
Stewed tomatoes are comfort food. They bring the bright, fresh taste of summer to your table all year long. They are a great substitute for canned tomatoes, as well.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! βοΈβοΈβοΈβοΈβοΈ
π Recipe

Southern Stewed Tomatoes
Print Pin Recipe SaveEquipment Needed
Ingredients
- 2 Β½ pounds tomatoes
- Β½ cup bell pepper, diced
- Β½ cup onion, diced
- 2 tablespoons butter
- 1 tablespoon sugar
- salt and pepper , to taste
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Instructions
- Bring a pot of water to a boil and add tomatoes.
- Boil for 1 minute, quickly drain, and drop into a bowl of very cold water.
- Slip the skins off.
- Slice the tomatoes into rounds or dice them.
- Melt the butter in a heavy skillet and add the tomatoes, onions, bell peppers, and sugar.
- Stir to mix.
- Cover tightly and simmer for 10 to 15 minutes or until tender, stirring often.
Notes
- Use a well-seasoned skillet or dutch oven when working with acidic tomatoes to avoid them picking up a metallic flavor.
- If you must use a large saucepan, avoid reactive materials, like aluminum and non-stainless steel.
- All tomato varieties work in stewed tomatoes. I like the big Beefsteak, Roma, and Plum tomatoes.
- If your stewed tomatoes are a bit thin after cooking, try to let them reduce a bit longer so more liquid can evaporate.Β
- If they're still too runny after cooling down, whisk in a tiny bit of cornstarch, bring the mixture back up to a simmer, and let it thicken to your liking.Β
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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We'll never share your email or send you spam. Pinkie swear.First published July 27, 2022. Last updated July 23, 2023 for more helpful information and editorial improvements.
Sharon
Can this recipe be canned?
Marye
Hi Sharon. I have pressure canned it before with good results. However, since tomatoes carry a real risk of serious illness if not canned properly I'd suggest you check with the Ball Blue Book, or your local Ag extension agent for instructions and cautions.
Natalie
This recipe was wonderful, but can we talk about how this is hands-down the best laid out cooking website EVER? Thank you for having such a user-friendly site that even includes little things like changing the serving sizes. You are a life saver!
Marye
Oh my gosh Natalie, thank you so much!
Julie Evink
I have an abundance of fresh tomatoes so I made these stewed tomatoes and froze them. I'm so glad I found this recipe so they didn't go to waste.
Alyssa
My mom has tomatoes in her garden and I always feel like so many go to waste each year because we can't eat them in time. I can't wait to share this stewed tomatoes recipe with her. I love any recipe that allows you to freeze things for later use.
Camden Rusincovitch
I love putting stewed tomatoes over rice like how this recipe recommends. Also, the hot water bath for peeling the tomatoes is such a lifesaver-- as a newly graduated college student, this would have saved me a ton of time if I had known this tip sooner!
Marye
I think the hot water bath to peel the tomatoes is one of those things people just assume everyone knows how to do!
Kristen Yard
Yes!!! I have a bag of tomatoes that are about to go bad and I was JUST wondering what to do with them! I can't wait to try this stewed tomatoes recipe! Can I also use this to make chili with?
Marye
It depends on where you're from. It might be a bit too sweet for Texas chili.
Brittany
These stewed tomatoes are a great way to use up all of our garden tomatoes in a pinch..and then we have them in the freezer for later!
Cynthia Rusincovitch
My grandmother always made stewed tomatoes in the summer. There was okra in it sometimes if it was coming in faster than we could eat it from the garden. So delicious!
Gail
Absolutely delicious and so easy! Thank you for sharing your recipe. Reminds me of my grandmother.
Debra Thomas
I haven't made the recipe yet so won't rate but oh my gosh, growing up my mom would make stewed tomatoes (stove top) in the winter from home-canned summer tomatoes. This brings back happy memories so will def make your recipe in the next few days. Then will rate it. Thank you!