It’s National Tomato Month, and there’s nothing like the taste of homegrown tomatoes fresh from your garden.
So perfectly tangy & juicy, perfect in any savory dish I can dream up, and such an important staple in our household.
How to Cook Stewed Tomatoes:
Home can your tomatoes whole for sauces – there are never enough! I have included a recipe for stewed tomatoes.
Type: Stew Recipe
Serve with: sprinkle of parsley & drizzle of good quality olive oil
Prep Time: 15 min
Cook Time: 35 – 40 min
- 8 large tomatoes – fresh, peeled
- 3/4 cup celery – chopped
- 1 tbsp onion – minced
- 3 tbsp brown sugar
- 2 whole cloves
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp curry powder
- 1/2 tsp paprika
- 1 tsp parsley + sprinkles for serving – finely chopped
- 1 tbsp basil – finely chopped
- 2 tbsp butter
- 3/4 cup bread crumbs
- drizzle olive oil – upon serving, if desired
- Quarter tomatoes and cook in a large saucepan on medium heat.
- Add chopped celery, onion, cloves & sugar, and cook for 20 min on medium high heat. Stir often, so they don’t scorch.
- Add curry powder, basil, parsley, salt, pepper & paprika and continue to cook for 5 min.
- Add butter, stir through and cook 2 more minutes.
- Add as much of the bread crumbs as needed to thicken tomatoes.
- Sprinkle more parsley, as you serve tomatoes.
This can be served in separate bowls as an appetizer or serve in a large bowl with everyone serving themselves into smaller bowls.
Continue on by canning these stewed tomatoes for future use over the cold Fall & Winter months, if desired.
Try something you may not have thought of for a tasty meal or accompaniment, but especially during National Tomato Month.
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
I hope you enjoy this Tomato Recipe on Cooking with Kimberly. Until next time…
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