Italian Stewed Tomatoes
These Italian stewed tomatoes are tangy, chunky and bursting with flavor and freshness. They're perfect for meal prep and come together in just 20 minutes.
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 2-3 garlic
- 4-5 tomatoes
- 1 teaspoon mixed herb seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon basil
- 1 teaspoon oil
Instructions
- Use a sharp knife to make thin slits onto the skin of the tomatoes.
- Blanch the tomatoes in boiling water for a few minutes and remove. Peel of their skin.
- Finely chop the garlic and bell peppers.
- Sauté in oil until the veggies soften.
- Add the tomatoes and seasonings and continue cooking over low heat.
- Keep stirring and cook until the tomatoes are mushy. Take off heat, garnish and serve.
If you want a deeper flavor and a smoother consistency, turn down the heat and let the mixture cook for about 20 minutes on a slow simmer.
Notes
- Use a good quality, heavy bottomed pan to cook down the tomatoes. It helps the heat distribute evenly and keeps the tomatoes from burning.
- If the mixture seems to be drying up too quickly, you can add a splash of water or veggie broth (I love using my low sodium vegetable broth) to get it to the right consistency.
- You can also bulk up the stewed tomatoes by adding more of the bell peppers and sneaking in some grated carrots. This makes sense if you're working on a big batch of stewed tomatoes.
Nutrition
Calories: 61kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 155mgPotassium: 463mgFiber: 3gSugar: 6gVitamin A: 2071IUVitamin C: 81mgCalcium: 28mgIron: 1mg
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