Stewed Tomatoes
This is one of those simple, old-time sides that goes with just about everything on your Sunday table. Sweet tomatoes cooked down with onions, a little sugar, and butter make something that's more than the sum of its parts. Folks have been serving this alongside fried chicken, pork chops, and butter beans for generations, and for good reason.
Cooking tutorial
Browse more on YouTubeIngredients
- 2 cans (28 oz each) whole peeled tomatoes with their juice
- 1 medium onion, chopped
- 2 tbsp butter
- 2 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 slices white bread, torn into small pieces
- 1/4 tsp garlic powder (optional)
Instructions
- 1
Melt the butter in a large pot or deep skillet over medium heat. Add the chopped onion and cook until it's soft and starting to turn clear, about 5 minutes.
- 2
Pour in the canned tomatoes with all their juice. Use a wooden spoon to break up the tomatoes into bite-sized pieces right in the pot.
- 3
Stir in the sugar, salt, pepper, and garlic powder if you're using it. Bring everything to a gentle bubble, then turn the heat down to medium-low.
- 4
Add the torn bread pieces and stir them in. Let the whole thing simmer gently for 20 to 25 minutes, stirring now and then, until it thickens up nicely and the flavors come together.
- 5
Taste and add more salt, pepper, or sugar if you think it needs it. Serve hot in a bowl with a little extra butter on top if you want.
Pro Tips
- ★Fresh tomatoes work too when they're in season — you'll need about 3 pounds, peeled and chopped, plus a half cup of water.
- ★Some folks like a pinch of celery seed in theirs, and some add a little hot sauce for a kick. Make it how your people like it.