How to Make Stewed Tomatoes
Stewed tomatoes are a traditional, delicious dish! They make a great base or side for a variety of meals, and they are easy to whip up within an hour. Cut up the onions, garlic cloves, and tomatoes first. Then move on to combining the ingredients to give the stewed tomatoes a rich flavor. Boil the stewed tomatoes for 30 minutes and then either serve them straight away or store them for a flavorsome dish to enjoy later.
1. **Use a sharp knife to finely dice 2 yellow onions.** Place the onions on a chopping board and slice both of them in half vertically. Cut the stem off each half and then peel the skin away. Slice the onions lengthwise and then widthwise into ⁄4 in (0.64 cm) thick pieces.
It's safest to always use a very sharp knife when cutting vegetables, as using a blunt knife can cause the knife to slip.
2. **Cut 4 cloves of garlic into thin slices.** Place the cloves of garlic on a chopping board and get a sharp knife. Rest the blade of the knife flat on each clove and press on the knife firmly to break the skin. Peel the skin off the cloves of garlic and then slice each clove widthwise into thin pieces.
You can discard the skin from the cloves of garlic.
3. **Dice** Take the core out of each tomato using a teaspoon and then cut the tomatoes in half. Slice each half into ⁄2 in (1.3 cm) thick strips and then cut across the strips in the opposite direction to create small pieces. Place the diced tomatoes and the juice into a large bowl.
You can discard the tomato cores.
4. **Melt 2 tbsp (28 g) of butter in a heavy-bottomed saucepan.** Place the saucepan on the stovetop and then transfer the butter into the saucepan. Turn the stovetop on and then adjust the temperature to a moderate setting. Use a wooden spoon to stir the butter occasionally as it melts.

A 4–6 US qt (3.8–5.7 L) saucepan or Dutch oven is ideal.
Make sure that the saucepan has a lid.
5. **Add the onions and salt to the saucepan and sauté for 10 minutes.** Place the diced onions and 1 tsp (5 g) of the salt into the saucepan with the melted butter. Stir the ingredients with a wooden spoon occasionally as the onions start to caramelize.
You can tell that the onions have caramelized when they turn brown and start to soften.
6. **Add the remaining ingredients aside from the breadcrumbs to the saucepan.** Place the diced tomatoes, remaining salt, sliced garlic cloves, 2 tbsp (25 g) of light brown sugar, 1 US tbsp (15 ml) of red wine vinegar, 1/4 tsp (0.6 g) of red chili flakes, and 1/4 cup (6.25 g) of fresh basil leaves into the saucepan. Gently stir the ingredients until they are well combined.
7. **Boil the stewed tomatoes for 30 minutes.** Cover the saucepan with the lid and adjust the temperature to moderate-high. Wait until the mixture begins to bubble and then set a timer for 30 minutes. Use the wooden spoon to stir the ingredients every so often as they boil.
Remember to replace the lid on the saucepan after stirring the ingredients.
8. **Add the breadcrumbs and cook the stewed tomatoes for 5 minutes.** Place 1/2 cup (45 g) of breadcrumbs into the saucepan and use a wooden spoon to combine them with the rest of the ingredients. Then leave the saucepan uncovered as the ingredients cook for a further 5 minutes.

The breadcrumbs give the stewed tomatoes a thicker consistency.
Omit the breadcrumbs if you prefer a thinner consistency.
9. **Serve the stewed tomatoes warm or store them in an airtight container.** Remove the saucepan from the heat and serve the stewed tomatoes with your favorite dishes like steak, a casserole, rice, or pasta. Alternatively, you can place the stewed tomatoes in an airtight container and keep it in the refrigerator for up to 1 week.

You can season the stewed tomatoes with salt and black pepper to taste if you prefer.

Alternatively, can the stewed tomatoes to keep them fresh for up to 1 year.
You can also freeze the stewed tomatoes if you prefer. Either place the tomatoes into a freezer bag or into an airtight container and then store the tomatoes in the freezer for up to 6 months.
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