In only one pot, this simple tomato stew creates a tasty and substantial vegetarian supper. It is prepared using vegetables, tomatoes in cans, and a little number of dry herbs and spices.
It is affordable, nutritious, and loaded with vegetables. You can call it supper if you serve it with rice or these scrumptious panini rolls!
You already know how much I like simple, adaptable vegetarian dishes, and this tomato stew is no different.
It’s one of our go-to meals during this rainy season, along with this delectable potato stew and chickpea stew, and it’s fantastic for using up leftover veggies and practical pantry items.
I just used canned tomatoes, a combination of potatoes, carrots, celery, and onions, and a few handfuls of frozen peas in this dish.
Additionally, I’ve added cumin, Italian spice, and dried basil to the rich tomato broth to give it a little something extra.
A substantial, full, and reasonably priced family supper is produced by the combination of veggies and herbs. So easy to make, yet excellent!
For everyone’s enjoyment, it is also gluten-free, vegetarian, and vegan.
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List of the Ingredients
Ingredients
Method
- For around 5 minutes, saute onion and garlic in olive oil.
- Add celery and carrots and stir.
- Add the potatoes, herbs, spices, and one more drizzle of olive oil. Stir well.
- tomato paste, and tomatoes.
- Over medium heat, add the broth, salt, and pepper and stir to combine.
- Put a lid on it, lower the heat, and let it simmer.
- Tomatoes in cans (I used Mutti whole peeled tomatoes)
- Vegetables (onion, carrots, celery, potatoes, frozen peas) (onion, carrots, celery, potatoes, frozen peas)
- Spices (paprika, cumin, chilli flakes) (paprika, cumin, chilli flakes)
- Herbs (Italian seasoning, dried basil) (Italian seasoning, dried basil)
- Vegetable broth with little sodium
- Garlic
- Almond oil
- Pepper and salt
Preparing tomato stew
- For around 5 minutes, saute onion and garlic in olive oil.
Add celery and carrots and stir. - Add the potatoes, herbs, spices, and one more drizzle of olive oil. Stir well.
- tomato paste, and tomatoes.
- Over medium heat, add the broth, salt, and pepper and stir to combine.
- Put a lid on it, lower the heat, and let it simmer.
Ingredients for tomato stew
Tomatoes in a can: I used Mutti whole, peeled tomatoes with their juice for this dish. Use only high-quality canned tomatoes. For this dish, either chopped tomatoes or crushed tomatoes work well.
Vegetables: I selected inexpensive, easily accessible vegetables that you’ll probably have in your fridge on weekdays. Additionally, they are perfectly good for the recipe even if they are a little wrinkled or floppy.
Spices: The tomato stew broth has a richer flavour thanks to the addition of paprika, cumin, and a few chilli flakes. But if you’re not a fan of them, omit the chilli flakes.
Herbs: For the dishes, I used dried herbs like Italian spice, dry basil, and fresh parsley. If you don’t have any parsley on hand, feel free to omit it.
How to present it
This substantial, satisfying tomato stew pairs really nicely with crusty bread or rice as a side dish. For a more well-rounded dinner, I generally serve mine with whole grain rice, these simple focaccia rolls, or both.
Make a large quantity, then freeze it!
This tomato stew freezes quite nicely if you want to prepare a large quantity. I advise separating the stew into individual servings, letting it cool entirely in the refrigerator for a whole night, and then putting it in the freezer.
Varieties of tomato stew
This meal may be improved with a few additions to make it more satisfying and nutritious. This recipe is highly versatile and customizable.
Instead of peas, you may use canned chickpeas, lentils, or white beans for plant-based protein. Drain them and combine them with the potatoes. Then, change the broth ratio to get the required consistency (you might want a little bit more broth).
your lush greens now! Fresh baby spinach or baby kale may be stirred in the last few minutes of cooking since they wilt fast.
The steps are as follows:
Step 1
Wash the tomatoes first, then cut them into quarters. Then add the chopped ginger, chopped garlic, garam masala, and split green chillies into a big pot along with the tomatoes.
Add water and the bay leaf to this. On a medium burner, bring this mixture to a boil, then reduce the heat and simmer for approximately 20 minutes, or until the tomatoes are thoroughly mashed.
Step 2
After boiling this mixture, drain it through a strainer. This will result in a smooth tomato soup that is flavoured with spices.
Step 3
Cumin seeds are added to oil that is being heated over medium heat. Allow the seeds to hiss. Then combine this with the strained tomato mixture. Salt it, and then bring it to a boil.
Add a teaspoon of your preferred meat spice as well by parboiling the meat, I like to use a lot of ingredients; but, when cooking the actual cuisine, I like to use few or no ingredients.
If you want to produce really good meats, you must put this method into practice. In addition, you may utilise the meat stock, which is made from the meat’s water, for the primary cooking.
Step 4
If you don’t want scorched tomato stew, stir continuously for the following 20 to 30 minutes.
Fry the tomatoes in oil until they start to boil. After that, you may transfer the stock and already-cooked meat. For each of these ground spices, one teaspoon (ginger and garlic).
Step 5
Add an additional stock cube if desired, stir in the ground crayfish, and boil for ten minutes.
When you are finished cooking the tomato stew, you may add any other ingredients and let them boil for three minutes.
Here’s how to prepare tomato stew. It may be eaten with yam, beans, or even bread and stew, which is very delectable.
Conclusion
It seemed like it would take forever to get everything perfect, but at last, we did. As a result, you can now create tomato stew without any assistance since you are aware of all the steps to take and the ingredients you should and shouldn’t use in order to make the dish flavorful when served.