Savory Stewed Tomatoes with Onion, Basil, and Olive Oil: A Comfort Classic with a Fresh Twist

Written by Sarah Gardner

There’s something deeply nostalgic about a pot of stewed tomatoes simmering away on the stovetop. This particular recipe—savory stewed tomatoes with onion, basil, and olive oil—is one of those dishes that feels like a warm hug from the past. It's simple, honest, and bursting with the bright, summery essence of fresh tomatoes. Inspired by garden harvests and grandma’s kitchen, it’s the perfect side or base for countless comforting meals. Whether you’re spooning it over toasted bread, tossing it with pasta, or serving it alongside chicken or ground beef, this recipe is a timeless staple that effortlessly fits into both modern and old-fashioned cooking styles.

Savory Stewed Tomatoes with Onion, Basil, and Olive Oil

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American, Mediterranean
Servings 6

Equipment

  • Large saucepan or Dutch oven Use a heavy-bottomed pot to avoid scorching.
  • Sharp knife and cutting board For prepping your vegetables.
  • Wooden spoon To stir without scratching your pan.
  • Food Mill or Immersion Blender (optional) If you want a smoother consistency.
  • Mason Jars or Airtight Containers For storing leftovers or batch cooking.

Ingredients
  

  • Fresh Tomatoes – 3 lbs Roma or heirloom varieties work best. You can also use high-quality canned whole tomatoes in a pinch.
  • Yellow Onion – 1 large finely chopped
  • Garlic – 4 cloves minced
  • Fresh Basil Leaves – 1 cup loosely packed torn or chopped
  • Olive Oil – 1/4 cup extra virgin
  • Salt – 1 ½ tsp or to taste
  • Black Pepper – 1/2 tsp
  • Sugar – 1 tsp optional, helps balance acidity
  • Red Pepper Flakes – 1/4 tsp optional for a bit of heat

Optional Add-Ins

  • A splash of balsamic vinegar or a handful of chopped sun-dried tomatoes for extra depth.
  • A dash of oregano or thyme to layer the herbs.

Instructions
 

Step 1: Prep the Tomatoes

  1. If you’re using fresh tomatoes, start by blanching them in boiling water for 30 seconds, then transferring to an ice bath. This makes peeling a breeze. Once peeled, chop them coarsely, reserving all the juices.

Step 2: Sauté the Aromatics

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook for about 8 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Add Tomatoes and Seasoning

  1. Toss in your chopped tomatoes along with their juices. Season with salt, pepper, and sugar. Stir to combine and bring everything to a gentle simmer.

Step 4: Simmer and Reduce

  1. Let the mixture simmer uncovered for 30–40 minutes, stirring occasionally. The tomatoes will break down and thicken into a rich stew. Add the red pepper flakes now if you’re using them.

Step 5: Add Basil and Finish

  1. About 5 minutes before you’re done, stir in the fresh basil. Taste and adjust the seasoning if needed. If you want a smoother consistency, now’s the time to blend it.

Step 6: Serve or Store

  1. Serve immediately while warm, or cool and refrigerate for up to 5 days. This also freezes beautifully in small containers for easy meal prep.

Perfect Pairings

This dish is remarkably versatile and serves as a delicious companion to many main courses and side ideas.

With Chicken or Beef

It pairs beautifully with pan-seared or grilled chicken thighs. The acidity of the tomatoes cuts through the richness, balancing the flavors. It's also a fantastic base for ground beef recipes—just stir in cooked beef and simmer for a quick, hearty ragu.

Over Pasta

One of our favorite pasta recipes is simply tossing these stewed tomatoes with spaghetti, a bit of grated Parmesan, and a splash of pasta water. Instant magic.

Rustic Comfort

Looking for old-school vibes? Serve with fried or breaded tomatoes, old fashion-style, or over macaroni for a nostalgic take on macaroni and tomatoes, old fashioned edition.

Vegetarian Delight

Vegetarian recipes don’t get much more soul-satisfying than this. Add sautéed mushrooms, white beans, or grilled eggplant for a meat-free main course.

Soup Style

Craving comfort in a bowl? Blend this down with a bit of cream or broth for a tomato soup recipe with fresh tomatoes that outshines any canned version.

FAQs

1. Can I use canned tomatoes instead of fresh?

Absolutely. While fresh tomatoes offer the best flavor, high-quality canned whole tomatoes work wonderfully and save time. Just be sure to use ones without added herbs or salt so you can control the seasoning.

2. What type of tomato is best for stewing?

Roma and San Marzano tomatoes are ideal. They’re meaty, low in water content, and rich in flavor. For homemade stewed tomatoes, heirloom varieties can also add a lovely depth if you want a more complex profile.

3. Can I add meat to this recipe?

Yes! You can easily turn this into a protein-packed main. It complements chicken thigh recipes and chicken breast recipes well. You can also brown some ground beef and stir it in for a quick one-pot meal.

4. Is this freezer friendly?

Very much so. Cool completely, then transfer to freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw overnight in the fridge or reheat gently on the stove.

5. Can I make this part of an easy dinner recipe plan?

Yes! This is a brilliant make-ahead option. Serve it with roasted vegetables, over rice or pasta, or with crusty bread for dipping. You can even use it as a shortcut sauce for baked casseroles or skillet dinners.

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