Stewed Tomatoes with Rosemary

This image courtesy of Joseph DeLeo

Fresh ripe tomatoes are one of summer’s joys. They need little seasoning and the fresh taste is incomparable. After stewing, the tomatoes may be cooled and frozen in plastic containers or put up in jars for a wintertime treat.

Cooking Methodstewing



Total Timeunder 30 minutes

One Pot MealYes

Recipe Courseside dish

Dietary Considerationvegan, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Textureherby, savory

Type of Dishvegetable


  • 4 to 5 large, very ripe tomatoes (about 3 pounds)
  • 1 sprig fresh rosemary
  • Salt and freshly milled pepper


  1. Blanch, peel, and seed the tomatoes, reserving the juice. Chop the tomatoes. Place the tomatoes and their juice in a heavy non aluminum saucepan. Crush the rosemary by bruising it between your hands. dd the rosemary and salt and pepper to taste.

  2. Simmer over moderate heat, stirring from time to time, until the liquid reduces and tomatoes are cooked through.

  3. Serve hot.


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