How to Make Stewed Tomatoes from Canned Diced Tomatoes

Stewed tomatoes are a comforting, flavorful addition to many dishes. Whether you’re preparing a cozy pot of chili, layering lasagna, or just serving them as a side dish, stewed tomatoes bring richness and depth of flavor. While fresh tomatoes are ideal for summer cooking, canned diced tomatoes offer convenience and year-round availability.

This guide will explain how to make classic stewed tomatoes using canned diced tomatoes — resulting in a thick, savory mixture that tastes like it simmered all day.

What Are Stewed Tomatoes?

Stewed tomatoes are tomatoes that have been slow-cooked with seasonings, vegetables, and sometimes a touch of sugar.

The key difference from just canned or diced tomatoes is the added aromatics—like onions, peppers, and herbs—which give the dish its signature depth and homey flavor. The final texture is soft and chunky, perfect for use in soups, sauces, pasta, or as a stand-alone side.

Why Use Canned Diced Tomatoes?

Using canned diced tomatoes provides several benefits:

• Convenience – No peeling, chopping, or seeding required.
• Consistency –Canned tomatoes are picked and packed at peak ripeness.
• Availability – You can find them in stores year-round.
• Control – You can adjust the seasonings and cook time to suit your needs.

Ingredients

Here’s what you’ll need to make a basic batch of stewed tomatoes:

• 2 cans (14.5 oz each) diced tomatoes (plain, no salt added or regular)
• 1 medium yellow onion, chopped
• 1 medium green bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil or butter
• 1 teaspoon sugar (optional, to balance acidity)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried basil (or 1 tablespoon fresh)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon thyme (optional)
• 1 bay leaf (optional)

Equipment Needed

• Medium or large saucepan
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Can opener
• Measuring spoons

Recipe

Now follow this step by step guide to cook stewed tomatoes.

1. Prepare the Vegetables

Start by chopping your onions and bell peppers into small, even pieces. Mince the garlic. This uniformity helps them cook evenly and blend into the stewed tomatoes well.

2. Sauté the Aromatics

Heat the olive oil or butter in a medium saucepan over medium heat. Add the onions and cook for 3–4 minutes, until they begin to turn translucent. Then add the bell peppers and continue sautéing for another 2–3 minutes.

Add the garlic last so it doesn’t burn—cook for about 30 seconds until fragrant.

3. Add the Canned Diced Tomatoes

Pour the two cans of diced tomatoes into the pot—juices and all. Stir everything together, scraping up any bits of flavor from the bottom of the pan.

If you prefer a smoother texture, you can lightly mash the tomatoes with the back of your spoon or use an immersion blender for just a few seconds. But traditionally, stewed tomatoes remain chunky.

4. Season the Pot

Add the salt, pepper, sugar, basil, oregano, and thyme. Drop in a bay leaf if using. Stir everything to combine.

The sugar is optional but recommended—it cuts the acidity of the canned tomatoes and enhances the natural sweetness of the onions and peppers.

5. Simmer

Bring the mixture to a gentle simmer. Reduce the heat to low and cover the pan partially, leaving a small gap to let some steam escape. Simmer for 30–45 minutes, stirring occasionally.

This slow simmering process allows the flavors to meld and deepen. The tomatoes will break down slightly, and the mixture will thicken.

6. Taste and Adjust

After 30 minutes, taste your stewed tomatoes. Adjust seasoning if necessary—add more salt, a pinch of sugar, or another sprinkle of herbs.

If the tomatoes seem too thick, you can add a splash of water or vegetable broth. If too thin, continue simmering with the lid off to reduce the liquid.

Once the tomatoes are rich, flavorful, and well-stewed, remove the bay leaf and serve hot.

Serving Suggestions

Stewed tomatoes are incredibly versatile. Here are a few ideas:

• As a side dish – Serve alongside cornbread, fried chicken, or rice.
• With pasta or rice – Pour over cooked rice or penne for a simple meal.
• In soups and stews – Add to vegetable soup, chili, or beef stew.
• In casseroles – Use as a base for lasagna, baked ziti, or shepherd’s pie.
• As a topping – Spoon over grilled chicken, steak, or even toast.

Storage and Reheating

Let the stewed tomatoes cool to room temperature, then store in an airtight container. They will keep in the fridge for up to 5 days.

Stewed tomatoes freeze well. Pour them into freezer-safe containers or zip-top bags (lay flat for space-saving storage), and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheat in a saucepan over low heat, stirring occasionally until hot. You can also microwave them in short intervals, stirring between each one.

Tips for Best Results

Choose quality canned tomatoes: Look for brands without added sugar or preservatives. Fire-roasted tomatoes also work well for a smoky flavor.

• Don’t rush the simmer – Low and slow is key to developing a deep, rich taste.
• Customize your aromatics – Try adding celery, carrots, or leeks for extra dimension.
• Add heat – For a spicy kick, include red pepper flakes or a chopped jalapeño.
• Go fresh – If you have fresh herbs like basil or parsley, stir them in right before serving for a burst of brightness.

Recipe Variations

1. Italian-Inspired Stewed Tomatoes

Add more garlic, double the oregano and basil, and finish with a drizzle of balsamic vinegar.

2. Southern-Style Stewed Tomatoes

Use butter instead of olive oil, and add a bit more sugar. Stir in cooked okra or corn.

3. Mediterranean Stewed Tomatoes

Add chopped olives, capers, and a touch of smoked paprika. Finish with crumbled feta.

4. Spicy Tex-Mex Version

Stir in cumin, chili powder, and diced green chiles. Great for tacos and burritos.

Wrapping Up

Making stewed tomatoes from canned diced tomatoes is a simple, rewarding process that transforms pantry staples into a dish bursting with flavor.

With just a few ingredients and a bit of simmering time, you can create a versatile component that works across cuisines and recipes. The method is flexible, forgiving, and easy to make your own — whether you’re cooking for a weeknight meal or prepping ahead for the freezer.

Next time you open a can of diced tomatoes, don’t just toss them into a sauce — take a little extra time to stew them right. Your taste buds will thank you.