Capture the deep, sweet essence of summer all year round with this recipe for Easy No-Peel Stewed Tomatoes. This streamlined method bypasses the tedious task of peeling, delivering a rich, velvety sauce in about half the time of traditional recipes. After extensive testing, I’ve found this approach not only saves effort but also intensifies the tomato flavor, making it a versatile staple for soups, pastas, and braises.

Easy No-Peel Stewed Tomatoes

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

4 pounds ripe tomatoes ((I used half heirlooms and half romas))
2 tablespoons unsalted butter
1 cup (140 grams) diced onion
2 teaspoons kosher salt, (divided)
1/3 cup (50 grams) finely diced green pepper
6 cloves garlic, (finely minced)
1 teaspoon dried oregano
2 teaspoons granulated sugar

Instructions

Cut tomatoes into quarters and use hands to wipe out seeds. This doesn't have to be perfect. Then dice tomatoes. Set aside.

Melt butter in a large sauce pot, then add onion and 1/2 teaspoon salt. Stir and cook 5 to 6 minutes, until onion is translucent.
Stir in green pepper, garlic, oregano, sugar, remaining salt, and tomatoes. Bring to a boil, then turn down to a low simmer, uncovered, for 25 minutes. There will still be nice juices left that have lots of flavor, but it shouldn't be watery. Cook down another 5 minutes if needed.

Let mixture cool and divide into pint jars (or you could do half pint jars), leaving 1 to 1 1/2 inches headspace*. Or you can serve the tomatoes that day as a side dish. Refrigerate jars for up to 5 days or freeze for up to 8 months.

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Easy No-Peel Stewed Tomatoes Recipe