13 Tomato Stew Recipes You’ll Want To Make On Repeat

When it comes to comforting meals, tomato stews are the ultimate cozy dish. Whether you’re dreaming of a Classic Italian Tomato Stew, rich with aromatic herbs, or craving a Spicy Tomato and Chorizo Stew that packs a punch, there’s something here for everyone. These 13 delicious recipes are perfect for those who love hearty vegan options or a taste of the Mediterranean. Each recipe is guaranteed to spark your culinary curiosity. Can you taste it already?

Classic Italian Tomato Stew

Classic Italian Tomato Stew, also known as “Spezzatino di Pomodoro,” is a hearty and flavorful dish that embodies the essence of Italian comfort food. This stew showcases the rich and robust flavors of ripe tomatoes, complemented by aromatic herbs and tender vegetables. It’s a versatile dish that can be enjoyed on its own or served as a delightful accompaniment to crusty bread or pasta. Perfect for a cozy family meal, this recipe brings the traditional taste of Italy to your home kitchen.

The key to a perfect Classic Italian Tomato Stew lies in the quality of the ingredients. Fresh, ripe tomatoes are crucial for achieving the stew’s signature depth of flavor. Simmered slowly with onions, garlic, and a medley of herbs, this stew develops a savory complexity that warms the soul. Whether you’re a seasoned cook or a beginner, this recipe is both approachable and rewarding, guaranteeing a delicious and satisfying dining experience.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 pounds ripe tomatoes, peeled and chopped
• 1 red bell pepper, diced
• 2 carrots, sliced
• 2 stalks celery, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup vegetable or chicken broth
• 1 tablespoon tomato paste
• Fresh basil leaves, for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and chopping all the vegetables. Peel and chop the tomatoes, and set them aside. Dice the bell pepper, slice the carrots, and chop the celery.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
3. Cook the Vegetables: Add the diced bell pepper, sliced carrots, and chopped celery to the pot. Stir well and cook for another 5 minutes, allowing the vegetables to soften slightly.
4. Add the Tomatoes and Herbs: Stir in the chopped tomatoes, ensuring they’re well combined with the vegetables. Add the dried oregano and basil, along with salt and pepper to taste. Cook for an additional 5 minutes.
5. Simmer the Stew: Pour in the vegetable or chicken broth and add the tomato paste. Stir thoroughly to guarantee the tomato paste is fully incorporated. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, uncovered, for about 30-40 minutes. Stir occasionally to prevent sticking.
6. Check Consistency and Season: As the stew simmers, check its consistency. If it becomes too thick, add a little more broth. Taste and adjust the seasoning as needed.
7. Serve: Once the vegetables are tender and the flavors have melded together, remove the pot from heat. Ladle the stew into bowls, garnish with fresh basil leaves, and serve hot.

Extra Tips:

For the best results, use the freshest tomatoes available, as they impart a natural sweetness to the stew. If fresh tomatoes aren’t in season, canned whole tomatoes can be a good substitute.

To peel fresh tomatoes easily, make a small ‘X’ on the bottom of each tomato and blanch them in boiling water for about 30 seconds before plunging them into ice water. The skins should slip off effortlessly.

Additionally, feel free to customize the stew with your favorite vegetables or add protein such as beans or cooked chicken for a heartier version. This stew also tastes even better the next day, allowing the flavors to deepen, making it perfect for meal prep or enjoying leftovers.

Spicy Tomato and Chorizo Stew

Spicy Tomato and Chorizo Stew is a hearty and flavorful dish that combines the robust flavors of ripe tomatoes with the smokiness of chorizo. This stew is perfect for those who enjoy a little heat in their meals and is ideal for cozy dinners on chilly nights.

The combination of spices, herbs, and tender chunks of chorizo creates a rich and satisfying stew that will warm you from the inside out. The beauty of this dish lies in its simplicity and the depth of flavors it offers.

With just a few fresh ingredients and pantry staples, you can create a meal that’s both comforting and exciting. The stew is versatile enough to be served on its own or with crusty bread, rice, or pasta to soak up the delicious sauce. It’s a dish that brings people together, making it perfect for family dinners or casual get-togethers.

Ingredients for 4-6 servings:

• 1 pound chorizo sausage, sliced
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 red bell peppers, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 tablespoon tomato paste
• 2 cans (14.5 oz each) diced tomatoes
• 1 cup chicken broth
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Brown the Chorizo: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced chorizo and cook until browned and crispy, about 5-7 minutes. Remove the chorizo with a slotted spoon and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 3 minutes until the onion becomes translucent. Add the chopped red bell peppers and continue to cook for another 5 minutes until the peppers soften.
3. Add Spices and Tomato Paste: Stir in the smoked paprika and cayenne pepper, cooking for 1 minute to release their flavors. Add the tomato paste and mix well, cooking for another 2 minutes.
4. Incorporate Tomatoes and Broth: Pour in the canned diced tomatoes and chicken broth. Stir everything together, scraping any bits from the bottom of the pot for added flavor.
5. Simmer the Stew: Return the chorizo to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let the stew simmer for 30 minutes, stirring occasionally.
6. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Stir in the fresh parsley just before serving.

Extra Tips:

For an even richer flavor, consider roasting the red bell peppers before adding them to the stew. This will add a subtle sweetness and depth to the dish.

If you prefer less heat, reduce the amount of cayenne pepper or choose a milder chorizo. This stew can also be made in advance and tastes even better the next day as the flavors meld together.

Serve with a side of crusty bread to soak up the delicious sauce, or over rice for a more filling meal.

Vegan Chickpea and Tomato Stew

Vegan Chickpea and Tomato Stew is a hearty and satisfying dish that’s perfect for any time of the year. This stew combines the rich flavors of tomatoes with the creamy texture of chickpeas, seasoned with a variety of spices to create a comforting and nourishing meal.

It’s not only delicious but also packed with nutrients, making it a great choice for a meatless dinner that will please everyone at the table. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this stew is sure to become a favorite.

This recipe is designed to serve 4-6 people, making it ideal for a family dinner or for meal prepping. The ingredients are simple and can be found in most grocery stores, and the preparation is straightforward, even for beginner cooks.

With a cooking time of just over an hour, you can have a wholesome and flavorful meal ready to enjoy with minimal effort. Let’s explore the ingredients and steps needed to create this delightful Vegan Chickpea and Tomato Stew.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• Salt and pepper to taste
• 1 cup spinach, roughly chopped
• Juice of 1 lemon
• Fresh cilantro or parsley, for garnish

Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the Spices: Sprinkle the ground cumin, smoked paprika, ground coriander, turmeric, and cayenne pepper (if using) over the onions and garlic. Stir well to confirm the spices are evenly distributed and cook for 1-2 minutes to allow them to release their flavors.
3. Incorporate the Main Ingredients: Add the chickpeas, crushed tomatoes, vegetable broth, and tomato paste to the pot. Stir everything together until well combined. Season with salt and pepper to taste.
4. Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for 30-40 minutes, stirring occasionally to prevent sticking. This will allow the flavors to meld together beautifully.
5. Finish with Spinach and Lemon: About 5 minutes before serving, stir in the chopped spinach and lemon juice. Cook until the spinach is wilted. Adjust seasoning if necessary.
6. Garnish and Serve: Serve the stew hot, garnished with fresh cilantro or parsley. It pairs well with crusty bread or a side of rice.

Extra Tips:

For an even richer flavor, consider roasting the chickpeas in the oven with a little olive oil and spices before adding them to the stew. This will give them a slightly crisp texture and deepen their flavor.

If you prefer a thicker stew, you can mash some of the chickpeas with the back of a spoon before serving. This dish is versatile and can be customized to your taste by adding other vegetables like carrots or bell peppers.

Finally, this stew keeps well in the refrigerator for up to 5 days, and the flavors will continue to develop, making it a great option for leftovers.

Tomato and Lentil Stew With Spinach

Tomato and Lentil Stew With Spinach is a hearty, nutritious dish that combines the rich flavors of tomatoes with the earthy tones of lentils, accented by the freshness of spinach. It’s a perfect meal for those looking for a comforting yet healthy option.

The stew isn’t only filling but also packed with protein and vitamins, making it an excellent choice for vegetarians and anyone seeking a balanced diet. This dish is versatile and can be enjoyed on its own or served alongside rice or crusty bread.

The lentils provide a creamy texture that complements the slight tanginess of the tomatoes, while the addition of fresh spinach adds a vibrant color and enriching nutrients. Whether you’re preparing it for a family dinner or a casual get-together, this Tomato and Lentil Stew With Spinach is sure to satisfy.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 cup dried lentils, rinsed and drained
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• 4 cups fresh spinach, roughly chopped
• 1 tablespoon lemon juice
• Fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by chopping the onion and mincing the garlic. Rinse and drain the lentils to remove any impurities.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cumin, coriander, and smoked paprika, cooking for an additional 2 minutes until fragrant.
3. Cook the Lentils: Add the rinsed lentils to the pot, stirring well to coat them in the spices. Pour in the vegetable broth and diced tomatoes, bringing the mixture to a boil.
4. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for about 25-30 minutes, or until the lentils are tender and cooked through. Stir occasionally to prevent sticking.
5. Add Spinach and Season: Once the lentils are cooked, stir in the chopped spinach and lemon juice. Allow the spinach to wilt for about 2-3 minutes. Season the stew with salt and pepper to taste.
6. Serve and Garnish: Ladle the stew into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!

Extra Tips:

For an extra depth of flavor, consider adding a bay leaf or two during the simmering process and removing them before serving. If you prefer a thicker stew, you can mash some of the lentils against the side of the pot before adding the spinach.

Adjust the seasoning to your preference, and if you like a bit of heat, a pinch of chili flakes can add a nice kick. This stew can be prepared in advance and tends to taste even better the next day as the flavors meld together.

Moroccan Spiced Tomato Stew

Moroccan Spiced Tomato Stew is a delightful, aromatic dish that brings the vibrant flavors of North African cuisine to your kitchen. This stew is a symphony of spices, vegetables, and tomatoes, creating a hearty and comforting meal perfect for any occasion. The combination of warm spices such as cumin, coriander, and paprika, with the sweetness of raisins and the freshness of cilantro, results in a dish that’s both complex and satisfying.

This stew isn’t only delicious but also nutritious, packed with vitamins and minerals from the tomatoes and vegetables. Preparing this Moroccan Spiced Tomato Stew is an enjoyable culinary journey that will transport your senses to the bustling markets of Morocco. The dish is versatile, allowing you to adjust the level of spices or add your favorite vegetables.

Whether served over couscous or with a side of crusty bread, this stew is sure to be a hit with family and friends. It’s ideal for serving 4-6 people, making it perfect for a cozy family dinner or entertaining guests with its exotic flavors.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 red bell pepper, diced
• 2 large carrots, sliced
• 1 zucchini, diced
• 2 cans (14 ounces each) diced tomatoes
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 cup vegetable broth
• 1/4 cup raisins
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lemon

Instructions:

1. Prepare the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the Spices: Sprinkle the cumin, coriander, smoked paprika, cinnamon, and cayenne pepper (if using) over the onions and garlic. Stir well to combine, allowing the spices to toast for about 1-2 minutes, enhancing their flavors.
3. Incorporate the Vegetables: Add the diced red bell pepper, sliced carrots, and diced zucchini to the pot. Stir everything together and cook for about 5 minutes, until the vegetables begin to soften.
4. Simmer the Stew: Pour in the diced tomatoes, chickpeas, and vegetable broth. Stir to combine all ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let the stew simmer for about 25-30 minutes, stirring occasionally, until the vegetables are tender.
5. Finish with Sweetness: Stir in the raisins and let them cook for an additional 5 minutes to plump up and infuse the stew with a touch of sweetness.
6. Season and Garnish: Season the stew with salt and pepper to taste. Just before serving, stir in the fresh cilantro and lemon juice to brighten the flavors.
7. Serve: Ladle the stew into bowls and serve hot, optionally with couscous or crusty bread on the side.

Extra Tips: For a richer flavor, consider roasting the spices briefly before adding them to the pot. This step will intensify their aroma and depth. If you prefer a thicker stew, use less vegetable broth or let the stew simmer uncovered for a few extra minutes to reduce the liquid.

Additionally, feel free to experiment by adding other vegetables such as eggplant or sweet potatoes, and adjust the spice levels to your preference. This stew also tastes even better the next day, making it a great make-ahead meal.

Hearty Beef and Tomato Stew

There’s nothing quite like a steaming bowl of hearty beef and tomato stew to warm the soul and satisfy the appetite, especially on a chilly day. This classic comfort dish combines tender chunks of beef, rich tomatoes, and a medley of vegetables to create a flavorful and filling meal.

With its robust flavors and wholesome ingredients, this stew is perfect for family dinners or gatherings, offering a comforting experience that’s both simple to prepare and deeply satisfying.

The secret to a good beef and tomato stew lies in the slow cooking process, allowing the flavors to meld together beautifully. The stew is cooked in a savory broth made from tomatoes, beef stock, and aromatic herbs, which enhances the natural sweetness of the tomatoes and the richness of the beef.

As the stew simmers, the beef becomes incredibly tender, and the vegetables absorb the flavorful broth, making every bite a delight. This recipe serves 4-6 people, making it a great option for a cozy meal with loved ones.

Ingredients for 4-6 servings:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 cups beef stock
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and cubed
• 2 stalks celery, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Beef: Begin by patting the beef cubes dry with a paper towel to guarantee good browning. Season the beef generously with salt and pepper.
2. Brown the Beef: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides, then remove to a plate and set aside.
3. Sauté the Aromatics: In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Deglaze and Build the Base: Pour in the beef stock, using a wooden spoon to scrape any browned bits from the bottom of the pot. Add the crushed tomatoes, tomato paste, browned beef, thyme, rosemary, and bay leaves. Stir well to combine.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the beef is tender.
6. Add the Vegetables: Once the beef is tender, add the sliced carrots, cubed potatoes, and celery to the pot. Continue to simmer uncovered for an additional 30-40 minutes, or until the vegetables are cooked through and the stew has thickened to your liking.
7. Season and Serve: Taste the stew and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving. Ladle the stew into bowls and garnish with fresh chopped parsley.

Extra Tips:

For an even deeper flavor, consider searing the beef in batches to avoid steaming and guarantee a nice crust forms on each piece.

If you prefer a thicker stew, you can mash a few of the potatoes directly in the pot to release their starches. Feel free to customize the vegetables according to your preference or what you have on hand; mushrooms or peas can be great additions.

Finally, this stew tastes even better the next day as the flavors continue to develop, so consider making it a day ahead for a meal prep option.

Creamy Tomato Basil Stew

Creamy Tomato Basil Stew is a comforting, rich dish that brings together the fresh flavors of ripe tomatoes and fragrant basil in a silky, smooth base. This stew is perfect for those cooler evenings when you crave something warm yet invigorating. Its creamy texture is achieved without the use of heavy cream, making it a lighter option that doesn’t compromise on flavor. The combination of fresh ingredients comes together beautifully and is complemented by a hint of garlic and a touch of Parmesan for added depth.

Ideal for serving 4-6 people, this dish can be a delightful main course when paired with crusty bread or a simple side salad. It’s a versatile stew that can easily be adjusted to suit different dietary needs or preferences. The use of canned tomatoes allows for convenience without sacrificing the vibrant taste of the stew, making it an excellent choice for a quick meal any day of the week.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese

Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add Tomatoes and Broth: Pour in the diced tomatoes along with their juice and the vegetable broth. Stir to combine, then allow the mixture to come to a gentle simmer. Let it cook for about 15 minutes, stirring occasionally to meld the flavors.
3. Blend the Stew: Using an immersion blender, purée the tomato mixture directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a blender in batches, then return it to the pot.
4. Incorporate Cream and Season: Stir in the heavy cream and sugar. Season the stew with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to blend and the stew to thicken slightly.
5. Finish with Basil and Cheese: Remove the stew from heat and stir in the chopped fresh basil and grated Parmesan cheese. Mix until the cheese is melted and the basil is well incorporated.
6. Serve Hot: Ladle the creamy tomato basil stew into bowls and garnish with additional basil leaves and a sprinkle of Parmesan if desired. Serve immediately with crusty bread or your choice of side.

Extra Tips:

For a non-dairy version, substitute the heavy cream with coconut milk or a dairy-free alternative. If you prefer a heartier stew, consider adding cooked chicken or chickpeas for extra protein.

Always taste and adjust the seasoning before serving; the sweetness and acidity of tomatoes can vary, so a little more sugar or salt might be needed. To add a bit of heat, sprinkle in some red pepper flakes with the garlic.

Finally, when selecting your tomatoes, using whole peeled tomatoes and crushing them yourself can offer a fresher taste.

Tomato and White Bean Stew With Sausage

Tomato and White Bean Stew With Sausage is a delightful and hearty dish that brings together the comforting flavors of tomatoes, beans, and sausage. This stew is perfect for a cozy family dinner or a small gathering with friends, as it’s both filling and flavorful.

The combination of savory sausage with the fresh taste of tomatoes and the creamy texture of white beans makes for a deliciously satisfying meal that can be enjoyed any time of the year. This recipe is designed to serve 4-6 people, making it ideal for sharing.

It’s simple enough to prepare on a weeknight but special enough to serve at a dinner party. The stew is best enjoyed with a side of crusty bread or over a bed of rice to soak up the rich broth. The ingredients are easy to find, and the cooking process is straightforward, ensuring that anyone can create this delicious dish at home.

Ingredients:

• 1 pound of Italian sausage (mild or spicy, as preferred)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 can (28 ounces) crushed tomatoes
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 2 cups chicken broth
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• Grated Parmesan cheese, for serving

Cooking Instructions:

1. Prepare the Sausage: Begin by removing the casing from the Italian sausage. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage, breaking it into small pieces with a spoon, and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant. Stir in the dried oregano, thyme, and smoked paprika, and cook for an additional minute to release the spices’ flavors.
3. Add the Tomatoes and Beans: Pour in the crushed tomatoes and stir well to combine with the onion mixture. Add the drained and rinsed cannellini beans to the pot, followed by the chicken broth. Stir everything together and bring the mixture to a gentle simmer.
4. Simmer the Stew: Return the browned sausage to the pot, stirring to combine all the ingredients. Season with salt and pepper to taste. Allow the stew to simmer for 20-25 minutes, stirring occasionally, until the flavors meld together and the stew thickens slightly.
5. Finish and Serve: Just before serving, stir in the chopped fresh basil. Ladle the stew into bowls, sprinkle with grated Parmesan cheese, and serve with crusty bread or over cooked rice.

Extra Tips:

For an extra layer of flavor, consider adding a splash of red wine or a tablespoon of balsamic vinegar to the stew while it simmers. If you prefer a spicier dish, opt for spicy Italian sausage or add a pinch of red pepper flakes.

This stew can be made ahead of time and stored in the refrigerator for up to three days; the flavors will deepen as it sits. Additionally, you can freeze portions for a quick meal on a busy day.

Mediterranean Tomato and Eggplant Stew

Experience the rich flavors of the Mediterranean with this delightful Tomato and Eggplant Stew. Perfect for a cozy dinner, this dish combines the earthy taste of eggplant with the sweet and tangy notes of tomatoes, creating a hearty and satisfying meal. The addition of aromatic herbs and spices transforms simple ingredients into a symphony of flavors that will transport your taste buds to the sun-drenched coasts of the Mediterranean.

Whether you’re serving it as a main course or a side dish, this stew is bound to impress.

This Mediterranean Tomato and Eggplant Stew isn’t only delicious but also packed with nutrients. Eggplants are a great source of fiber and antioxidants, while tomatoes are rich in vitamin C and potassium. This stew is perfect for those looking for a healthy yet flavorful meal option.

Paired with crusty bread or a side of couscous, it makes for a wholesome and satisfying dining experience for 4-6 people.

Ingredients:

• 2 large eggplants, diced
• 4 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 red bell peppers, chopped
• 6 large tomatoes, diced, or 2 cans (14 oz each) of diced tomatoes
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup vegetable broth
• 1/4 cup fresh parsley, chopped
• 1 tablespoon capers (optional)
• Juice of 1 lemon

Instructions:

1. Prepare the Eggplant: Begin by cutting the eggplants into bite-sized cubes. Sprinkle them with salt and let them sit for about 20 minutes. This process helps draw out the bitterness. Rinse and pat them dry with a paper towel.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and the garlic fragrant, about 5 minutes.
3. Cook the Eggplant: Add the remaining olive oil to the pot and stir in the diced eggplant. Cook for about 8-10 minutes until the eggplant is tender and begins to brown.
4. Add Peppers and Tomatoes: Stir in the bell peppers and tomatoes (or canned diced tomatoes). Mix well to combine the flavors.
5. Season the Stew: Add dried oregano, thyme, paprika, salt, and pepper. Stir to guarantee the spices are evenly distributed throughout the stew.
6. Simmer: Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and let it cook for about 30 minutes, stirring occasionally, until all the vegetables are soft and the flavors have melded together.
7. Finish with Fresh Ingredients: Once the stew has thickened, stir in the fresh parsley, capers (if using), and lemon juice. Taste and adjust the seasoning if necessary.

Extra Tips:

When selecting eggplants, look for ones that are firm and glossy, as they’ll produce the best texture in your stew. If you prefer a spicier stew, consider adding a pinch of red pepper flakes or a chopped chili pepper when sautéing the onion and garlic.

This dish can be made ahead of time and reheated, as the flavors tend to deepen when allowed to sit. Serve it with a side of crusty bread to soak up the delicious sauce!

Tomato and Seafood Stew

Tomato and seafood stew is a delightful dish that brings together the rich, robust flavors of tomatoes with the delicate taste of fresh seafood. This stew is perfect for a comforting dinner, offering a hearty meal that’s both nourishing and satisfying.

With a base of ripe tomatoes, aromatic herbs, and a medley of seafood, this stew isn’t only delicious but also visually appealing. This recipe is designed to serve 4-6 people, making it ideal for a family meal or a small gathering. The combination of ingredients creates a savory and slightly tangy broth that perfectly complements the sweetness of the seafood.

Whether you’re a seafood enthusiast or someone looking to try something new, this tomato and seafood stew is bound to become a favorite.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes
• 2 cups fish or chicken stock
• 1 can (14 ounces) crushed tomatoes
• 1 cup white wine
• 1 pound mixed seafood (such as shrimp, scallops, and mussels)
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Instructions:

1. Prepare the Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the minced garlic and chopped red bell pepper, cooking for an additional 2-3 minutes until fragrant.
3. Season the Base: Add the dried oregano, dried thyme, and crushed red pepper flakes to the pot. Stir well to combine the spices with the sautéed vegetables.
4. Build the Broth: Pour in the fish or chicken stock, crushed tomatoes, and white wine. Stir to combine all ingredients, then bring the mixture to a simmer.
5. Allow it to cook for 15-20 minutes, stirring occasionally, until the flavors meld together.
6. Add the Seafood: Gently add the mixed seafood to the pot. Cover with a lid and cook for about 7-10 minutes until the seafood is cooked through and the mussels have opened.
7. Discard any mussels that don’t open.
8. Season and Serve: Taste the stew and season with salt and pepper as needed. Stir in the chopped fresh parsley for a burst of color and flavor.
9. Serve the stew hot, accompanied by lemon wedges for squeezing over the top.

Extra Tips:

When cooking this stew, make certain that the seafood is fresh for the best flavor. If using frozen seafood, make sure it’s fully thawed and drained before adding it to the stew.

Feel free to adjust the level of spice by altering the amount of crushed red pepper flakes to suit your taste. Additionally, serve the stew with crusty bread or over a bed of rice for a more filling meal.

Enjoy your home-cooked Tomato and Seafood Stew!

Rustic Tomato and Mushroom Stew

Rustic Tomato and Mushroom Stew is a hearty and comforting dish, perfect for cooler weather or whenever you crave something warm and satisfying. The combination of fresh tomatoes and earthy mushrooms creates a robust flavor profile that’s both rich and savory.

This stew is perfect for dinner parties or family meals, as it can be easily prepared in advance and served with a side of warm, crusty bread to soak up the delicious broth. The stew is versatile, allowing you to incorporate your favorite mushrooms and adjust the seasoning to suit your taste.

Whether you prefer the mildness of button mushrooms or the more intense flavor of shiitakes, this dish will accommodate your preferences. The addition of aromatic herbs and spices enhances the natural sweetness of the tomatoes and adds depth to the overall flavor. This recipe serves 4-6 people, making it ideal for a small gathering or a larger family meal.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 pound mixed mushrooms, sliced
• 2 pounds ripe tomatoes, chopped
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and chopping all vegetables. Slice the mushrooms and chop the tomatoes into small, bite-sized pieces. Mince the garlic and chop the onion.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Add the minced garlic and continue to sauté for another 2 minutes until fragrant.
3. Cook the Mushrooms: Add the sliced mushrooms to the pot. Stir well, and cook until the mushrooms have released their moisture and begin to brown, about 7-10 minutes.
4. Add Tomatoes and Seasonings: Stir in the chopped tomatoes, tomato paste, dried thyme, oregano, and bay leaf. Mix everything together, ensuring the tomatoes and mushrooms are well-coated with the herbs.
5. Simmer the Stew: Pour in the vegetable broth, stirring to combine. Bring the stew to a boil, then reduce the heat to low and let it simmer uncovered for about 30-40 minutes. This allows the flavors to meld together and the stew to thicken slightly.
6. Season and Finish: Taste the stew and add salt and pepper as needed. Remove the bay leaf before serving. Garnish with freshly chopped parsley for a burst of color and added freshness.

Extra Tips:

To enhance the flavor of the stew, consider roasting the tomatoes beforehand. This can intensify their natural sweetness and add a smoky depth to the dish.

If you prefer a thicker stew, mash some of the tomatoes with a fork or use an immersion blender to partially purée the mixture. For added protein, you could also include a can of drained and rinsed chickpeas or lentils.

This stew pairs beautifully with a whole grain like quinoa or brown rice, or simply enjoy it with a slice of toasted sourdough bread.

Slow Cooker Tomato and Chicken Stew

There’s nothing quite like the comforting aroma of a hearty stew simmering away in a slow cooker, and this Tomato and Chicken Stew is no exception. Combining tender chicken pieces with a rich, tomato-based sauce, this dish is perfect for a family dinner or a cozy meal with friends.

The slow cooking process allows the flavors to meld beautifully, resulting in a delicious and satisfying dish that’s both wholesome and flavorful. This recipe is designed to serve 4-6 people, making it ideal for small gatherings or meal prepping for the week.

The ingredients are simple and likely already in your pantry, while the slow cooker does most of the work, freeing you up to attend to other tasks or simply relax. Let’s explore the ingredients and steps needed to create this delightful stew.

Ingredients (Serves 4-6):

• 1.5 pounds of boneless, skinless chicken thighs or breasts
• 1 tablespoon of olive oil
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 2 cans (14 ounces each) of diced tomatoes
• 1 cup of chicken broth
• 2 tablespoons of tomato paste
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 1/2 teaspoon of smoked paprika
• Salt and pepper to taste
• 2 cups of chopped vegetables (such as carrots, bell peppers, or zucchini)
• 1 bay leaf
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Chicken: Begin by cutting the chicken into bite-sized pieces. Season them with salt and pepper to taste.
2. Sauté Aromatics: In a skillet over medium heat, add the olive oil. Once heated, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
3. Combine in Slow Cooker: Transfer the sautéed onions and garlic to the slow cooker. Add the diced tomatoes, chicken broth, tomato paste, dried oregano, dried basil, and smoked paprika. Stir to combine all the ingredients.
4. Add Chicken and Vegetables: Place the seasoned chicken pieces into the slow cooker. Add the chopped vegetables of your choice and the bay leaf. Stir everything together to guarantee the chicken and vegetables are well-coated with the tomato mixture.
5. Cook the Stew: Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The stew is done when the chicken is tender and cooked through.
6. Final Touches: Before serving, remove the bay leaf from the stew. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley.

Extra Tips:

• For a thicker stew, you can mash some of the vegetables against the side of the pot before serving.
• If you prefer a spicier stew, consider adding a pinch of red pepper flakes or a diced jalapeño.
• This stew pairs beautifully with a side of crusty bread or over a bed of rice to soak up the delicious sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently on the stovetop or in the microwave before serving.

Curried Tomato and Vegetable Stew

Curried Tomato and Vegetable Stew is a delightful dish that combines the rich flavors of tomatoes with a medley of fresh vegetables, all enhanced by the warm and aromatic spices commonly found in curry. This dish isn’t only hearty and satisfying but also packed with nutrients, making it a perfect choice for a comforting meal.

Whether you’re looking for a vegetarian option or simply want to enjoy a delicious stew, this recipe is sure to please your palate. The stew is versatile and can be adjusted based on the vegetables you have on hand or prefer. The curry spices infuse the stew with a depth of flavor, while the tomatoes provide a tangy base that ties everything together.

Ideal for serving 4-6 people, this dish can be enjoyed on its own or paired with rice, bread, or your favorite side dish to soak up the flavorful sauce.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• 2 cups diced tomatoes (canned or fresh)
• 1 cup vegetable broth
• 2 large carrots, sliced
• 1 large bell pepper, chopped
• 1 zucchini, sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup chickpeas, cooked or canned, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Juice of half a lemon

Instructions:

1. Prepare the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
2. Toast the Spices: Add the cumin seeds, ground coriander, turmeric, garam masala, and red chili powder to the pot. Stir the spices into the onion mixture and cook for 1-2 minutes, allowing the spices to release their oils and aroma.
3. Add Tomatoes and Broth: Pour in the diced tomatoes and vegetable broth, stirring to combine. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
4. Incorporate Vegetables: Add the sliced carrots, bell pepper, zucchini, and green beans to the pot. Stir well to coat the vegetables in the tomato and spice mixture. Cover the pot and let the stew simmer for about 15-20 minutes, or until the vegetables are tender.
5. Add Chickpeas and Season: Stir in the chickpeas and season the stew with salt and pepper to taste. Let it cook for an additional 5 minutes to heat the chickpeas through and allow the flavors to combine.
6. Finish and Serve: Squeeze the juice of half a lemon into the stew and give it a final stir. Remove the pot from heat and garnish with freshly chopped cilantro. Serve hot, with rice or bread on the side for dipping.

Extra Tips:

For a creamier texture, consider adding a splash of coconut milk towards the end of cooking. This will enhance the richness and add a subtle sweetness to the stew.

Feel free to experiment with different vegetables like potatoes or cauliflower for added variety. If you prefer a spicier stew, increase the amount of red chili powder or add a chopped fresh chili. Always adjust the seasoning to your preference, and remember that the flavors will continue to develop as the stew sits, making it even more delicious the next day.