Quick Stewed Tomatoes

Name: Use up those garden-fresh tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American, Italian
Ingredients: 1 tablespoon butter; 2 celery stalks, thinly sliced; 1/2 medium onion, diced; coarse salt and ground pepper; 2 pints grape or cherry tomatoes (1 pint halved); 1/4 teaspoon dried basil

The Daily Meal Staff|June 10, 2021 8:52 pm EST

4.5 (2 ratings)

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A can of stewed tomatoes is one of those staples most people have on hand in the cupboard, but did you know it's actually quite easy to make your own? In addition to saving you a few bucks at the store, this recipe is a great way to use up your garden's bounty of fresh summer tomatoes.This recipe is from Everyday Food magazine and was originally published in the New York Daily News.

Prep Time

10

minutes

Cook Time

15

minutes

Servings

4

Quick Stewed Tomatoes recipe - The Daily Meal

Total time: 25 minutes

Ingredients

1 tablespoon butter
2 celery stalks, thinly sliced
1/2 medium onion, diced
coarse salt and ground pepper
2 pints grape or cherry tomatoes (1 pint halved)
1/4 teaspoon dried basil

Directions

Step 1: In a large saucepan, heat 1 tablespoon butter over medium flame. Add 2 thinly sliced celery stalks, 1/2 a medium diced onion and 1 cup water; season with salt and pepper. Cook, stirring occasionally, until water has evaporated and celery is tender, about 7 to 10 minutes.
Step 2: Add 2 pints grape or cherry tomatoes (cut the tomatoes in half from 1 of the pints, leave the other pint whole) and cook until they are soft and juicy, 3 to 5 minutes. Stir in 1/4 teaspoon dried basil; season with salt and pepper.