Stewed tomatoes

File:Tomato sauce by Süleyman.jpg

Tomato sauce by Süleyman

Stewed tomatoes is a dish made by cooking tomatoes in a stew. It is often cooked with garlic and herbs, and consumed with bread or meat. It is eaten as either a main dish or a side dish. Stewed tomatoes are sometimes prepared in the United States on occasions such as Thanksgiving.

History

Food historian Andrew F. Smith stated that stewed tomatoes became popular in the United States in the early 19th century, with recipes appearing as early as 1829, as tomatoes in general became popular in the United States. Stewed tomatoes commonly appeared in restaurants in the 1840s. Canned stewed tomatoes were common starting in the 1940s. Currently, the dish is prepared on special occasions like Thanksgiving, in American kitchens, often as a combination with casseroles and puddings. Noted food historian Betty Fussell stated that stewed tomatoes were one of the most loved and common dishes for her grandfather's generation. She adds that she remembers heating tomatoes and adding butter, salt and sugar in it, to create a dish that was served with bread on a daily basis. In 2019, Dayton.com, a news website based in Dayton, Ohio, reported that stewed tomatoes were popular in Dayton restaurants.

Preparations

Tomatoes, red, ripe, cooked, stewed

Nutritional value per 100 g (3.5 oz)
Energy	331 kJ (79 kcal)
Carbohydrates	13g
Dietary fibre	1.7g
Fat	2.68g
Protein	1.96g
Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. 4% 33 μg Thiamine (B1) 9% 0.108 mg Riboflavin (B2) 6% 0.08 mg Niacin (B3) 7% 1.11 mg Pantothenic acid (B5) 5% 0.256 mg Vitamin B6 5% 0.0886 mg Folate (B9) 3% 11 μg Vitamin B12 0% 0 μg Vitamin C 20% 18.2 mg Vitamin D 0% 0 μg Minerals Quantity %DV† Calcium 2% 26 mg Copper 11% 0.095 mg Iron 6% 1.06 mg Magnesium 4% 15 mg Manganese 8% 0.193 mg Phosphorus 3% 38 mg Potassium 8% 247 mg Selenium 2% 1.2 μg Sodium 20% 455 mg Zinc 2% 0.18 mg
Other constituents	Quantity
Water	80.6g
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

The earliest recipe of the dish can be found in the work The Frugal Housewife by Lydia Maria Child published in the year 1829. Child has explained a simple recipe of a catsup created by boiling tomatoes in hot water and adding herbs and garlic which can be served as a side dish with chowder and meat. However, over the decades there have been variations.

Preparing

Stewed tomato recipes often include sugar, peppers, onions, and salt. Stewed tomatoes can be canned with tomato juice and other ingredients.

See also

• List of tomato dishes