There’s something deeply comforting about a bowl of rich, tangy stewed tomatoes spooned over a crusty, golden slice of garlic toast. It’s simple, rustic, and unfussy—the kind of meal that tastes like something your grandma would make on a slow Sunday afternoon. This recipe takes the idea of homemade stewed tomatoes and gives it a cozy upgrade with the addition of slow-roasted garlic and buttery toast. Whether you're craving an easy vegetarian side dish, a light dinner, or a base for something heartier, this stewed tomato dish fits the bill. Plus, it brings serious flavor using minimal ingredients—and yes, it makes a great addition to your list of easy dinner recipes.
Stewed Tomatoes with Roasted Garlic Toast
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Appetizer, Brunch, Side Dish
Cuisine Italian, Mediterranean
Large saucepan or Dutch oven Essential for simmering the tomatoes gently and evenly. A heavy-bottomed pot will help prevent scorching.
Baking sheet For roasting the garlic.
Foil or small oven-safe dish To wrap or cradle the garlic bulb during roasting.
Chef’s knife and cutting board To prep your vegetables and bread.
Wooden spoon For stirring the tomato mixture as it cooks.
Toaster or grill pan For toasting the bread if you don’t want to use the oven.
For the Stewed Tomatoes
- 2 tablespoons olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1 28-ounce can whole peeled tomatoes (or use 2 pounds fresh tomatoes, peeled and chopped)
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and pepper to taste
- 1 teaspoon red pepper flakes optional, for heat
- 1 tablespoon butter for richness
- 1 teaspoon balsamic vinegar optional, for depth
For the Roasted Garlic Toast
- 1 bulb garlic
- 2 tablespoons olive oil
- 4 slices crusty bread like sourdough or ciabatta
- Butter for spreading
- Fresh parsley or basil for garnish optional
Step 1: Roast the Garlic
Preheat your oven to 400°F (200°C). Peel away the loose outer layers of the garlic bulb, keeping the cloves intact. Slice the top off the bulb to expose the tops of the cloves. Drizzle with olive oil and wrap in foil or place in a small dish. Roast for about 30–35 minutes until the cloves are golden and soft. Let cool slightly, then squeeze the garlic out of the skins into a small bowl and mash.
Step 2: Start the Stewed Tomatoes
In a large saucepan or Dutch oven, heat olive oil over medium heat. Add the chopped onions and sauté until soft and translucent, about 5–7 minutes. Add the minced garlic and stir for 1 more minute, being careful not to let it burn.
Step 3: Build the Tomato Base
Add the tomato paste and stir it into the onions and garlic. Cook for 1–2 minutes until the paste darkens slightly—this intensifies the flavor. Add the whole peeled tomatoes, crushing them lightly with your hands or the back of a spoon as you add them to the pot.
Season with sugar, oregano, basil, salt, pepper, and red pepper flakes (if using). Stir everything together and bring to a simmer. Reduce the heat to low, cover partially, and let the mixture simmer gently for 25–30 minutes, stirring occasionally. If the sauce thickens too much, add a splash of water or vegetable broth.
Step 4: Finish the Stew
Once the tomatoes have broken down and the flavors have melded, stir in the butter and a splash of balsamic vinegar for extra richness. Taste and adjust seasoning as needed. At this point, you’ll have a rich, chunky tomato mixture that borders on a tomato soup recipe with fresh tomatoes—but even more rustic and hearty.
Step 5: Make the Toast
While the tomatoes finish simmering, toast the bread slices until golden brown. Spread each slice with a bit of butter, then top with mashed roasted garlic. You can also grill the bread for a smoky touch. Garnish with chopped parsley or basil if desired.
Step 6: Serve
Ladle the warm stewed tomatoes into shallow bowls and place a slice of roasted garlic toast on top or to the side. The toast will soak up the juices beautifully. Serve immediately while everything is warm and fragrant.
Perfect Pairings
This dish stands well on its own but pairs wonderfully with other comforting favorites. Here are a few ideas:
- Creamy Polenta: Spoon the stewed tomatoes over soft polenta for a warm, spoonable meal.
- Grilled Chicken Thighs or Chicken Breasts: A perfect match for those looking to turn this into a heartier dinner. This pairs well with your favorite from a collection of chicken thigh recipes or chicken breast recipes.
- Pasta: Toss the stewed tomatoes with penne or spaghetti for a simple but satisfying dinner. It’s a great entry in your lineup of pasta recipes.
- Baked Macaroni: Stir some of the stewed tomatoes into baked macaroni for a nostalgic twist on macaroni and tomatoes old fashioned style.
- Meatballs or Ground Beef Patties: Serve alongside or spoon over meatballs made from your go-to ground beef recipes for a comfort food mash-up.
- Eggplant or Zucchini Parm: Use the stewed tomatoes as a rich sauce over roasted vegetables for a winning option from your list of vegetarian recipes.
FAQs
1. Can I use fresh tomatoes instead of canned?
Absolutely. If you're using fresh tomatoes, choose ripe Roma or plum tomatoes. Blanch them in boiling water for about 30 seconds, then peel, chop, and use just as you would canned. This makes the dish taste even more like true homemade stewed tomatoes.
2. What kind of bread works best for the garlic toast?
A rustic, crusty bread like sourdough, French bread, or even Italian ciabatta holds up best. It won’t get soggy too quickly, and it crisps up beautifully under the broiler or in a toaster oven.
3. Can I add protein to the stewed tomatoes?
Definitely. If you're looking to bulk it up, cooked ground beef, shredded chicken thighs, or Italian sausage can be stirred in toward the end of simmering. This transforms it into a full meal and ties in well with ground beef recipes or chicken thigh recipes.
4. Is this recipe good for meal prep?
Yes! The stewed tomatoes can be made up to 4 days in advance and kept in an airtight container in the fridge. Reheat gently on the stove. The roasted garlic can also be made ahead and stored in the fridge for a few days.
5. How is this different from breaded tomatoes old fashion?
While both dishes feature tomatoes and bread, breaded tomatoes old fashion typically bake tomato slices with breadcrumbs and cheese. This recipe is more of a saucy stew, designed to be spooned over toast rather than baked together.
