Easy Stewed Tomatoes


Easy Stewed Tomatoes

Easy Stewed Tomatoes
4 cups
20 Min

If you've ever wondered how to make stewed tomatoes like Grandma used to, this recipe is what you're looking for! These Easy Stewed Tomatoes are a sure-fire family favorite with down-home goodness that tastes better than the store-bought kind. Now you can whip up this recipe for stewed tomatoes any day of the week and take a trip down memory lane, all the way back to Grandma's kitchen!

What You'll Need

  • 6 to 8 fresh, very ripe tomatoes, peeled, or 1 can (28 ounces) whole tomatoes
  • 3 tablespoons butter or margarine
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 green bell pepper, chopped
  • 2 cups crumbled bread (any kind)
  • 1 tablespoon diced onion (optional)

What to Do

  1. Put tomatoes in a large deep skillet. Cook over medium heat, stirring occasionally, 10 to 15 minutes.
  2. Add all remaining ingredients and cook until thick, stirring occasionally.
  3. Serve it hot as a side dish.


Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 186
  • Calories from Fat 88
  • Total Fat 9.8g 15 %
  • Saturated Fat 5.7g 28 %
  • Trans Fat 0.4g 0 %
  • Protein 3.9g 8 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 23mg 8 %
  • Sodium 1,068mg 45 %
  • Total Carbohydrates 23g 8 %
  • Dietary Fiber 3.1g 12 %
  • Sugars 9.7g 0 %

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Another great idea would be to use toasted Italian Bread Crumbs sprinkled on top just before serving, in lieu of the bread. This side dish would really enhance a meatloaf dinner!

I haven't tried this recipe yet, but my mother made her own version of it many years ago, and I always loved it.

I like to make this same recipe (without the bread) to make an all purpose product for chili and casseroles to use throughout the year. You can put the finished product in mason jars up to the freeze - fill line, let it come down to room temperature, and then refrigerate. Once cold you can place it in the freezer and it will keep for several months!

MY brother uses stewed tomatoes or just canned tomatoes, and drops in pieces of canned biscuits in it, and simmers or boils it some.

When using fresh tomatoes bring a large pot of water to a boil, drop tomatoes one at a time for about a minute ,then take them out, the skin will peel right off

I made this recipie, but without the bread. Delicious!

My grandmother made stewed tomatoes all the time and she NEVER used green peppers or celery, but she ALWAYS used her delicious home made rolls in them!!! They were awesome!

Whether you make stewed tomatoes from scratch or doctor up canned tomatoes, you need the trinity in it (onions, green peppers and celery), you didn't have celery in your ingredients list. Also, I have made more stewed tomatoes than I can count and I have never put crumbled bread in them. What would be the purpose of the bread? I hope this helps.

Different people make them different ways. Personally, I don't like green pepper and never buy celery. I always use crumbled bread, though!

When I was a youngster, everyone in my family made this dish with crumbled bread. They all just called it "breaded tomatoes". We were children of the Great Depression, and the bread was probably used as an extender, or a filler.


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