Stewed tomatoes is a dish made by cookingtomatoes in astew. It is often cooked with garlic and herbs, and consumed with bread or meat.[1] It is eaten as either a main dish or a side dish. Stewed tomatoes are sometimes prepared in the United States on occasions such asThanksgiving.[2]
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.[3] Canned stewed tomatoes were common starting in the 1940s.[4] Currently, the dish is prepared on special occasions like Thanksgiving, in American kitchens, often as a combination with casseroles and puddings.[2] 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.[2] In 2019, Dayton.com, a news website based inDayton, Ohio, reported that stewed tomatoes were popular in Dayton restaurants.[5]
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 331 kJ (79 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
13g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fibre | 1.7g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
2.68g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
1.96g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Water | 80.6g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[6] except for potassium, which is estimated based on expert recommendation from theNational Academies.[7] | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
The earliest recipe of the dish can be found in the workThe Frugal Housewife by Lydia Maria Child published in the year 1829.[8] Child has explained a simple recipe of acatsup created by boiling tomatoes in hot water and adding herbs and garlic which can be served as a side dish with chowder and meat.[8] However, over the decades there have been variations.
Stewed tomato recipes often include sugar, peppers, onions, and salt. Stewed tomatoes can becanned withtomato juice and other ingredients.[9]
