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Easy Stewed Tomatoes

Submitted by Joann Watkins, Monroe County Electric Cooperative, Inc.
Servings 8


  • 6-8 large tomatoes skin removed
  • 1-2 cups cold water
  • 1/8 cup granulated sugar
  • 1 tablespoon olive oil
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon fennel seeds
  • 1 bay leaf
  • 1/2 teaspoon garlic powder
  • 1-1/2 teaspoons Salt
  • 1/2 teaspoon Black pepper
  • 2 stalks Celery chopped
  • 1/2 Yellow onion chopped
  • 1 tablespoon dry red wine optional


  • Chop tomatoes coarsely.
  • Put tomatoes and their juice in a 3-quart heavy saucepan. Add enough water to barely cover the top tomatoes. Stir in remaining ingredients except for wine. Cover and bring to a boil stirring occasionally.
  • Reduce heat and simmer covered 30 minutes or until celery is soft.
  • Add wine and simmer uncovered 30 minutes until slightly thick.
  • Serve over buttered noodles.
  • For a pasta sauce, add a 7 ounce can tomato paste and 1 teaspoon dried basil. Simmer uncovered 30 minutes. This recipe works well in a pressure cooker also.


Nutrition information: 70 calories; 2.5g fat; 304mg sodium; 11.5g carbohydrates; 1.8g protein.