In the summer when the markets are overflowing with fresh tomatoes, I pick the plumpest beefsteak varieties. I slice and stack them in a BLT, layer them with fresh mozzarella to compose a classic caprese salad, or blend them into a fresh salsa for snacking. I also always reserve a few for stewed tomatoes — and you should too.

Homemade stewed tomatoes are slow-cooked until tender, soft, and silky. They’re infused with fresh basil and sweetened every-so-slightly to bring out their flavor. Here’s how to make stewed tomatoes at home.

What are stewed tomatoes?

Stewed tomatoes are peeled tomatoes that have been slow-cooked and seasoned with basil and sugar. As a result, these tomatoes are slightly sweeter with a more dynamic flavor than the classic canned variety. Bell pepper is an optional ingredient here and can be added for flavor and texture.

The difference between diced and stewed tomatoes

Diced tomatoes are canned tomatoes that have been diced via a machine and canned in tomato juice or purée. Calcium chloride or citric acid are often added to canned diced tomatoes to help the tomatoes maintain their shape, and as a result it may take longer for this style of canned tomato to soften or break down.

Stewed tomatoes are whole tomatoes that are slow-cooked in a Dutch oven, and seasoned with salt, sugar, and fresh basil. Bell pepper may also be included.

What can I make with stewed tomatoes?

Although stewed tomatoes are delicious as is, it’s a very versatile ingredient too. Use stewed tomatoes in practically any recipe that calls for a can of whole, crushed, or diced tomatoes.

How to preserve stewed tomatoes

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