Stewed Tomatoes And Onions Food

TOMATO ONION STEW

Steps:

• Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the onions and saute until translucent and soft, 3 to 5 minutes. Add the garlic and stir for another minute.
• Add the tomatoes and cook until soft and the juice is slightly evaporated, 5 to 7 minutes. Stir in the salt and pepper. You can serve the mixture hot or cold. It will keep in the refrigerator for about 1 week.

BASIC STEWED TOMATOES WITH FRESH TOMATOES

Steps:

• Gather the ingredients.
• Peel the tomatoes .
• Cut them into chunks.
• Heat the tomatoes in a medium saucepan over medium-low heat, stirring constantly for about 5 minutes.
• Continue cooking over low heat for 10 to 15 minutes, stirring frequently, or until desired consistency is reached.
• Add salt, pepper, sugar, and butter; taste and adjust seasonings. If desired, serve with croutons on top. Enjoy.

JERSEY FRESH STEWED TOMATOES

Steps:

• Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes. Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper.
• Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.

ITALIAN STEWED TOMATOES

Steps:

• In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.

OLD FASHIONED STEWED TOMATOES

Steps:

• In a large skillet, melt butter over medium heat.
• Add chopped green peppers and onion, and cook until translucent, approximately 5 minutes.
• Add minced garlic, and cook for 1 minute.
• Add tomatoes, sugar and water, and simmer until tomatoes begin to fall apart, approximately 20 minutes.
• Stir in bread cubes. Start with 2 slices of bread that have been torn into 1-inch pieces, and if the mixture seems soupy, add an additional slice. Cook until bread barely holds it shape.
• Season to taste with salt and pepper. Serve hot.

STEWED TOMATOES AND ONIONS

Steps:

• Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Add the bell pepper, celery, onion, and garlic. Sauté for 5 minutes or until the vegetables are tender. Add the tomatoes, vinegar and black pepper.
• Bring to a boil. Cover, reduce the heat, and simmer for 15 minutes, stirring occasionally.

OKRA, ONION AND TOMATO STEW

Steps:

• In a large saucepan heat 1 tablespoon olive oil. Add 1/2 the okra and saute until lightly seared, about 2 to 3 minutes. Season with salt and pepper. Reserve. Reheat pan, add 1 tablespoon olive oil and repeat with remaining okra. Reserve. In a heavy gauge saucepan heat remaining 1/4 cup olive oil and add onions. Season with a pinch of salt and cook until soft and translucent, about 8 to 10 minutes. Stir in garlic. Turn heat to medium and cook onions until lightly caramelized, about 2 more minutes. Add dry oregano and Aleppo, stir and cook for 1 minute. Add tomatoes, lower heat and cook for 5 to 6 minutes. Add seared okra and stir to combine. Add Herb Tea. Simmer on low heat for 15 to 20 minutes. When okra is slightly tender, fold in olives, parsley and olive oil. Adjust seasoning and serve.

LINDA'S ZESTY STEWED TOMATOES WITH ZUCCHINI, ONIONS AND PEPPERS

Steps:

• Put zucchini in a med. sized pot, and add the can of chopped tomatoes and juice.
• Add onion, and green pepper, along with a couple of shakes of tabasco sauce, or a couple of shakes of red hot peppers, and salt and pepper, to taste.
• Cook for about 15 minutes. Make sure you don't cook too long, or veggies get mushy. They should have a little crunch to them.

STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC

Steps:

• Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
• Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.

QUICK "STEWED" TOMATOES

Steps:

• In a large saucepan, heat butter over medium. Add celery, onion, and 1/2 cup water; season with salt and pepper. Cook, stirring occasionally, until water has evaporated and celery is tender, 7 to 10 minutes.
• Add tomatoes; cook until tomatoes are soft and juicy, 3 to 5 minutes. Stir in basil; season with salt and pepper.