These stewed tomatoes are so simple, it should be banned —just a handful of fresh ingredients, a little chopping, and 15 minutes later, you’ve got something that feels like it took way more effort. Plus, it’s so versatile—serve it over pasta, with crusty bread, or just as is for a light, satisfying meal. Make a double batch and store for winter!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
The mix of juicy tomatoes, sweet carrots, and savory garlic comes together perfectly, making it a quick win for those weeknights when you just don’t have the time (or patience) for anything complicated.
- Great way to preserve tomatoes. You can easily freeze or can the stewed tomatoes so that you have flavorful tomatoes when it starts to get colder.
- A base for your next meal. Stewed tomatoes give your cooking a head start. Use it as a base to make stuffed peppers, chili, pasta sauce, tomato soup, stews and even casseroles!
- Loaded with flavor. The tomatoes are cooked with butter, garlic, onions and Italian seasoning, giving it so much flavor.
📋 Ingredients and notes
To make this stewed tomato recipe, you’ll need grape or cherry tomatoes, an onion, a carrot, garlic cloves, butter, Italian seasoning, salt, and pepper.
Variations & Substitutions
- Tomato. I used cherry tomatoes, but you can also use grape, beef, plum tomatoes, or roma tomatoes, if that’s what you have on hand. If you plan to use the tomatoes for canning, check out my guide for the best canning tomatoes.
- Carrot. It complements the flavor of the tomatoes and adds a good crunch. You can also add other veggies like a green bell pepper or celery.
- Butter. Use unsalted butter so that you have more control over the saltiness.
- Seasonings. I used Italian seasoning, salt, and black pepper to season the stewed tomatoes. You can also swap the Italian seasoning for dried oregano, thyme, or basil.
📖 How to make stewed tomatoes
Step 1:
In a medium heavy bottom saucepan, heat butter over medium heat.
Step 2:
Add carrots, onion, garlic and season with salt and pepper to the pot. Cook for 3 minutes.
Step 3:
Stir in the cherry tomatoes, Italian seasoning, ½ cup water, and simmer until tomatoes are soft and juicy for 10 minutes. The flesh of the tomatoes should be tender and soft, and the sauce should be slightly thick and rich.
Step 4:
Serve and enjoy on pasta, toast, or eggs!
Shruthi’s Top Tip
Use a heavy-bottomed saucepan to evenly distribute heat, preventing the tomatoes from sticking or burning during the simmering process.
- Shred the carrot finely to help it blend seamlessly into the sauce, adding natural sweetness without chunks.
- When adding water, use hot water instead of cold to maintain the cooking temperature and prevent the vegetables from becoming too soft.
- Cover the saucepan partially while simmering to allow steam to escape but also keep some moisture, resulting in a juicy but thick sauce.
- If the sauce is too watery after 10 minutes, remove the lid and let it cook for a few more minutes to reduce to the desired consistency.
- Finish with a drizzle of olive oil or a knob of butter off the heat for extra richness and a smooth finish.
👩🏽🍳 Troubleshooting FAQs
Yes, but dice them into small pieces to ensure even cooking and adjust the cooking time slightly if needed.
Let it simmer uncovered for a few extra minutes to allow excess liquid to evaporate and thicken the sauce.
Absolutely! Diced bell peppers or zucchini can be added along with the onion for extra flavor and texture.
Add a splash of red wine or a pinch of sugar while simmering to enhance the depth of flavor and balance the acidity of the tomatoes.
🍴 How to serve stewed tomatoes
Stewed tomatoes are an easy side dish that can spice up your meals any day of the week. I like to serve them as a topping for bread, but you can do so much with them. It’s a great way to cut the cooking time when you make chili, tomato sauce for pasta, stews, and casseroles.
🍴Storage and reheating suggestions
Cool completely and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain the texture.
You can also freeze stewed tomatoes for up to 3 months. Make sure to store them in an airtight freezer bag. You can also put them in sterilized cans.
🍴 More tomato recipes
If you like this recipe, check out my other vegetarian tomato recipes:
Quick Cherry Tomato and Garlic Confit
Vegan Sun-Dried Tomato Pasta
Instant Pot Tomato Soup (with Fresh or Canned Tomatoes)
Vegan Bolognese
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Stewed Tomatoes
Equipment
- 1 saucepan
Ingredients
- 1 tablespoon butter
- 1 small carrot, shredded
- ½ medium onion, diced
- 2 cloves garlic, medium
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- 14 ounces grape or cherry tomatoes, halved lengthwise
- ½ teaspoon Italian seasoning
Instructions
- In a medium heavy bottom saucepan, heat butter over medium heat.
- Add carrots, onion, garlic and season with salt and pepper to the pot. Cook for 3 minutes.
- Add the cherry tomatoes, Italian seasoning, ½ cup water and simmer until tomatoes are soft and juicy for 10 minutes.
Notes
- Grate the carrots finely for faster cooking and a smoother texture.
- Use room-temperature butter for quicker melting.
- Let the onions soften fully to avoid overpowering the dish.
- Slightly smash the garlic before mincing to release more flavor.
- Simmer the tomatoes on low heat for richer, juicier results. Add a pinch of sugar if the tomatoes are too acidic.
- Stir occasionally to let the tomatoes caramelize on the bottom.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
