ZESTY STEWED TOMATOES
This recipe is good for stews, rice, grits, or anything you choose to use stewed tomatoes for. This also freezes well. Serving size, cook time and prep time is approximate.
Provided by Shannon Fernekes
Categories Vegetable
Time 1h10m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Cross cut tomatoes on top and bottom.
- In a large pot, boil for 3-5 minutes.
- Remove tomatoes and place in a colander (make sure colander is inside a bowl to catch any juices).
- Cool tomatoes until they can be handled (tomatoes should still be warm).
- Using your thumb and a small knife, peel and core tomatoes over colander.
- Add tomatoes and remaining ingredients to pot.
- Cook over medium heat for about 1 hour, stirring occasionally and breaking up tomatoes while stirring.
- Allow to cool to room temperature if you are going to store in freezer.
ITALIAN STEWED TOMATOES
Tomatoes stewed with celery, onion, green pepper and basil.
Provided by MARCIAMOLINA
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 9
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 22.2 g, Fat 1 g, Fiber 6.3 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 34.4 mg, Sugar 15 g
LINDA'S ZESTY STEWED TOMATOES WITH ZUCCHINI, ONIONS AND PEPPERS
One day I was looking for something different to go with my liver and onions I was making. This is what I came up with, and we really love it! Try it, and see for yourself.
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Put zucchini in a med. sized pot, and add the can of chopped tomatoes and juice.
- Add onion, and green pepper, along with a couple of shakes of tabasco sauce, or a couple of shakes of red hot peppers, and salt and pepper, to taste.
- Cook for about 15 minutes. Make sure you don't cook too long, or veggies get mushy. They should have a little crunch to them.
Nutrition Facts : Calories 151.2, Fat 1.6, SaturatedFat 0.3, Sodium 41, Carbohydrate 32.3, Fiber 9.4, Sugar 20.5, Protein 7.4
STEWED TOMATOES
This fast and yummy side is so easy to make, it will be ready in no time. It is good way to use some of your garden-fresh tomatoes.-Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 21m
Yield 3-4 servings.
Number Of Ingredients 7
Steps:
- In a 1-qt. microwave-safe bowl, combine the tomatoes, sugar, butter, seasoned salt and pepper. Cover and microwave on high for 5 minutes. Combine cornstarch and water until smooth; stir into the tomato mixture. Cover and cook 1 minute longer or until thickened and bubbly.
Nutrition Facts :
HOMEMADE STEWED TOMATOES
Homemade stewed tomatoes, right from your garden, is simple, fun, and tasty!
Provided by KITTYANN
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 16
Number Of Ingredients 2
Steps:
- To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.
Nutrition Facts : Calories 13.8 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.7 g, Sodium 480.6 mg, Sugar 1.9 g
JERSEY FRESH STEWED TOMATOES
This is a great side dish for ham or fish using garden-fresh tomatoes, peppers, celery and onions. A little sugar cuts the acid of the tomatoes.
Provided by SHORECOOK
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes. Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper.
- Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.
Nutrition Facts : Calories 37 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 159.1 mg, Sugar 5 g
STEWED TOMATOES SPICED WITH MUSTARD
Delicious alternative to classic Italian-style tomatoes.
Provided by Hmazzz
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine tomatoes, onion, water, mustard seed, mustard powder, garlic, bay leaf, and black pepper in a large, heavy pot over medium heat; bring to a simmer and cook for 10 minutes. Stir soy sauce through the tomato mixture; continue cooking another 5 minutes. Season with salt. Remove bay leaf to serve.
Nutrition Facts : Calories 45.2 calories, Carbohydrate 9.4 g, Fat 0.6 g, Fiber 2.6 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 48.1 mg, Sugar 5.5 g
ZESTY CHICKEN TOMATO STEW
Rustic, rich, and robust. This tender meaty concoction is easy to prepare and very healthy! Nothing's etched in stone, so add any of your favorite veggies, but balance it out with extra RO*TEL® canned tomatoes.
Provided by Deborah Zadroga
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium heat and cook onion and garlic until almost translucent, about 5 minutes. Add chicken, Italian seasoning, paprika, salt, and pepper. Cook and stir until chicken is no longer pink, 5 to 7 minutes.
- Add diced tomatoes and green chiles, carrots, and celery; cook for 20 minutes. Stir in bok choy, cook for 15 more minutes. Add artichokes and mushrooms; simmer for 20 minutes longer.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 19 g, Cholesterol 91.2 mg, Fat 12.8 g, Fiber 6 g, Protein 31.7 g, SaturatedFat 3.2 g, Sodium 1193 mg, Sugar 4.5 g
MOM'S SPICY CHICKEN TOMATO STEW
My mother's recipe, I've never had another chicken stew like it! Overflowing with chicken, tomato, and chili flavor! Great with grilled cheese sandwiches on a winter day.
Provided by Kariz0rz
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
- Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
- Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 41 g, Cholesterol 51.1 mg, Fat 9.6 g, Fiber 4.9 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 653.5 mg, Sugar 6 g
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