Stewing tomatoes is a quick, easy process. At the exit - a nutritious vegetable dish, a ready-made side dish, a vitamin product. There are several options for the proper stewing of tomatoes. Here are just a few of the most common ones.
Pick your recipe
Instruction manual
1
Stewed tomatoes with herbs. For this recipe for stewed tomatoes, you should dip the washed fruits (up to one kilogram) literally for a minute in boiling water, then cool them by removing the skin from them. Next, put the prepared vegetables in a baking dish, add to them three tablespoons of any vegetable oil, slightly salt and sprinkle with chopped herbs (parsley, dill). Cover the mold and simmer the dish at a temperature of 140 ° C for 20-30 minutes.
2
Tomatoes stewed in a frying pan on a stove or in a slow cooker. Slice the washed preparations. Blanch the tomatoes for 5 minutes. Pour some water (half a glass) to them, salt, pepper the dish. You can add any seasoning. If cooking on the stove, close the lid and reduce the heat under the pan to a minimum. If in a slow cooker - set the mode "Extinguishing". Stew the vegetables in this way until cooked.
3
Garnish of stewed tomatoes with onions and bell peppers. Boil the fruits for a minute in boiling water. Peel them. Dice. Add finely chopped onion, chopped one Bulgarian pepper, and vegetable oil (2-3 tablespoons) to the tomatoes. Stew vegetables in a saucepan with the lid closed and over low heat. At the end of cooking, add spices: salt, pepper, seasoning for vegetables.
note
Make sure the tomatoes are in a small amount of sauce. If the liquid from the dish during cooking is completely boiled, add a little water to the container. Stewed tomatoes are served as a side dish for meat, fish dishes. You can serve them to the table, both hot and chilled.
Useful advice
It is very important that the tomatoes do not fry during stewing, namely they languish. This effect can be achieved by slowly warming the vegetables over low heat.