Instant Pot Stewed Tomatoes
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Easy Instant pot stewed tomatoes recipe, homemade with simple ingredients in 30 minutes. Full of tender fresh tomatoes, green peppers, olive oil, onions, celery, Italian herbs.
The tomatoes in this recipe are so bright and fresh that when paired with Italian herbs, produce the most lovely comforting side you could imagine. These Marinated Tomatoes (One Bowl) and Quick Oven Roasted Tomatoes (One Pan) are also delicious tangy tomato based side dishes you just have to try.
How To Make Easy Instant Pot Stewed Tomatoes Recipe From Scratch?
- Saute ingredients– This includes onion, garlic, green pepper, celery.
- Mix in remaining ingredients– This includes tomatoes, Italian seasoning, red chili flakes, salt, pepper, ginger powder, paprika, sugar, and broth.
- Cover- And cook.
- Release pressure– Do a quick pressure release.
- Cook uncovered– Until mixture is thickened.
- Garnish– With fresh basil.
What To Serve With Italian Stewed Tomatoes? What Are They Used For? How To Use Them?
These are the perfect addition to soups such as:
- Tomato Basil Soup Recipe (One Pot)
- Slow Cooker Minestrone Soup
- Best Cabbage Soup (One Pot)
- Chicken Vegetable Soup (One Pot)
- Vegetable Beef Soup (One Pot)
They add a great depth of flavor in sauces like these:
- Instant Pot Beef Bolognese Sauce
- Spicy Arrabbiata Sauce (One Pot)
- Homemade Marinara Sauce (One Pot)
- Homemade Pizza Sauce (One Pot)
- Tomato Gnocchi Sauce (One Pot)
You can use them as a topping for dishes. Try them on the following:
- Burgers
- Pork Chops
- Ratatouille
- Salmon
- Instant Pot Whole Chicken {Rotisserie Chicken}
- Garlic Butter Steak Bites (One Pot)
- Chicken And Potatoes (One Pot)
- Chicken Stuffed Sweet Potatoes (One Pan)
- Grilled Chicken Breast (One Pan)
This also makes a delicious dip with the following:
- Fried zucchini
- Breadsticks
- Mozzarella sticks
- Fried mushrooms
- Garlic bread
- Pizza
How To Thicken Stewed Tomatoes? How To Make it Thinner?
To thicken, continue cooking on “Saute Mode” with the lid off until you reach the desired consistency. To thin the sauce, simply add more vegetable broth.
What Are The Best Tomatoes To Use For This Side Dish?
Fresh tomatoes are the best! If you have some from your garden make sure to use those. If not, and you are buying them from a store, the type is up to your preference. You can use vine-ripened, Roma, Heirloom, or Beefsteak tomatoes or a combination of various tomatoes.
How To Peel Fresh Tomatoes? Do You Need To Peel Them For This Recipe? Skin On Or Skin Off?
Peeling is not necessary. I used the entire tomato with the skin/peel on. If you prefer to remove the peel, place them in boiling water for 1 minute and then immediately transfer to cold water. They will be very easy to peel this way.
Canning Method
These tomatoes are perfect for canning. Remember to seal your jars completely in a water bath, and then store properly to enjoy throughout the year.
Variations
Add other veggies– Such as red, orange, or yellow bell peppers.
Use smoked paprika– For a smokier version of these tomatoes.
Add a dash of balsamic– For more depth of flavor.
Make it spicy– Add more red chili flakes, or use a spicier pepper such as cayenne.
Add other herbs– Such as parsley, fennel, rosemary, oregano, or thyme.
Add red wine– For another layer of flavor.
Add cheese– Top it with fresh parmesan or mozzarella.
Caramelize the onions– For additional depth of flavor, caramelize the onions in butter before adding it to the recipe.
Sweetener options– I prefer granulated sugar, but you can also use brown sugar or honey.
Tips And Techniques
Can you use canned tomatoes? I recommend using fresh tomatoes, but you can use canned if you prefer. Quality matters though so choose a high quality canned tomato such as San Marzano. They are typically sold whole so you would need to chop them.
Adjust seasoning– Add more or less according to your preference.
How to release pressure? Simply do a quick pressure release for this recipe.
Use low sodium broth– Because this prevents the dish from becoming too salty.
Finely chop ingredients– This allows each bite to contain all of the flavors. Yum!
Storage
Refrigerate– In a sealed container for up to 3 days.
Freeze– In a freezer-safe sealed container for up to 3 months.
Reheat– From thawed, in the microwave or on the stovetop.
More One Pot Tomato Recipes
- Easy Tomato Sandwich (One Pan)
- Cucumber Tomato Salad (One Bowl)
- Tomato Avocado Salad (One Bowl)
- Cherry Tomato Salad (One Bowl)
Instant Pot Stewed Tomatoes
Ingredients
- 2 tbsp Olive oil
- 1 Onion, Finely chopped
- 3 cloves Garlic, Finely minced
- 1 Green pepper, Diced or finely chopped
- 1/2 cup Celery, Diced
- 6 cups Tomatoes, Fresh, Washed, Patted dry, Diced
- 2-3 tsp Italian seasoning, Adjust according to your preference
- 1/4 tsp Red chili flakes
- Salt, To taste
- Pepper, To taste
- 1 tsp Ginger powder
- 1 tsp Paprika
- 1 tbsp Granulated sugar
- 1/2 cup Vegetable broth, Low sodium
- 1 tbsp Fresh basil, Finely chopped
Instructions
- Turn on the Instant pot and set the "Saute" mode.
- Heat olive oil.
- Add onion, garlic, green pepper, celery and saute for a 1-2 minutes until garlic is fragrant.
- Add tomatoes, Italian seasoning, red chili flakes, salt, pepper, ginger powder, paprika, sugar, broth and mix until combined.
- Put the lid on and turn the valve to “Sealing.”
- Select “Manual” mode and set the timer for 10 minutes.
- When the cook time is over, do a quick pressure release.
- Continue coking uncovered on the "Saute" mode until mixture is thickened to your desired consistency.
- Turn off heat and mix in fresh basil. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop.
Made it tonight so delicious how long can I freeze extras
I am not a fan of freezing anything for longer than a month. I am sure you can freeze it for longer but I haven’t tried it.
Hi Marie. I regularly make fresh spaghetti sauce, put it in vacuum seal bags, seal it (all air is removed), and then freeze it. I have had it in the freezer for up to a year, and it always tastes just as delicious as when it is freshly made. As long as you protect the food from getting freezer burned, then you are good to go. That is why I like vacuum sealing foods before freezing them. Good luck!