Make this stewed tomato recipe with garden-fresh tomatoes, bell peppers, celery, and sweet onions. A little sugar cuts the acidity of the tomatoes.
Prep Time::20 mins
Cook Time::20 mins
Total Time::40 mins
Servings::8
Ingredients
6 large tomatoes – peeled, cored, and chopped
¾ cup chopped green bell pepper
½ cup chopped sweet onion
½ cup chopped celery
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon black pepper
1 tablespoon water
1 ½ teaspoons cornstarch
Directions
Cook and stir tomatoes, bell pepper, onion, and celery in a large skillet over medium heat until fragrant, about 10 minutes. Reduce heat and continue to cook until bell pepper and onion are soft, about 5 minutes. 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.
Cook’s Note
I serve this as a side dish for chicken, ham, or fish.