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This easy tomato stew makes a deliciously filling vegetarian meal in just one pot. It’s made with canned tomatoes, vegetables, dried herbs, and spices.
It’s healthy, economical, and packed with veggies. Serve it with rice or ; you can call it dinner!
I love easy, flexible vegetarian recipes; this tomato stew is no exception.
Together with these delicious and , It’s one of our staples in this rainy weather, and great for using up leftover vegetables and convenient pantry staples.
In this recipe, I used canned tomatoes, a mix of carrots, celery, onion, potatoes, and a handful of frozen peas. I’ve also added cumin, Italian seasoning, and dried basil to enhance the rich tomato broth.
The medley of vegetables and herbs creates a thick, filling, budget-friendly family meal. It’s so simple yet delicious!
It’s also vegetarian, vegan, and gluten-free for all to enjoy.
List of the ingredients
- Canned tomatoes (I used )
- Vegetables (onion, carrots, celery, potatoes, frozen peas)
- Spices (paprika, cumin, chili flakes)
- Herbs (Italian seasoning, dried basil)
- Low-sodium vegetable broth
- Garlic
- Olive oil
- Salt & pepper
How to make tomato stew
Recipe Notes
Tomato stew ingredients
Canned tomatoes: I used with their juice. Make sure you use good quality canned tomatoes. Both diced tomatoes and crushed tomatoes are fine for this recipe.
Vegetables: I used cheap and widely available veggies that you’ll likely have in your fridge on weekdays. If they’re slightly wrinkly or floppy, they’re totally fine for the recipe; don’t waste them.
Spices: paprika, cumin, and a touch of chili flakes add depth of flavor to the tomato stew broth. But skip the chili flakes if they’re not your thing.
Herbs: I used Italian seasoning, dried basil, and fresh parsley. If you don’t have parsley, feel free to skip it.
How to serve it
This tomato stew makes a hearty, filling meal and goes well with crusty bread or rice. I usually serve mine with, this , or whole grain rice for a more balanced meal.
Make a big batch and freeze it!
If you want to make a big batch, this tomato stew freezes really well. I suggest dividing the stew into single portions, cooling it completely in the refrigerator overnight, and then transferring it to the freezer.
Tomato stew variations
This recipe is very flexible and adaptable, and a few add-ins are welcome to make this dish more filling and nourishing.
- Plant-based protein: You can use canned chickpeas, lentils, or white beans instead of peas. Drain and add them with the potatoes, and adjust the broth ratio according to the desired consistency (you might want a little more broth).
- Add your leafy greens! You can stir fresh baby spinach or kale in the last couple of minutes of cooking time, and they will wilt quickly.
More tomato recipes
Are you looking for more recipes that use convenient canned tomatoes? I’ve got you covered with this collection of
Below are a few of my faves:
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Let me know if you make this easy tomato stew or have any questions! Leave a comment, send me a message, or rate it.
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Easy tomato stew
This easy, hearty tomato stew makes a filling vegetarian family meal. It's made with convenient canned tomatoes, leftover vegetables, and a touch of spices and dried herbs. It's healthy, economical, easy to make in one pot, and tastes delicious!
Ingredients
- 2 Tbsp olive oil
- 1 medium-sized onion, diced
- 4 garlic cloves, pressed
- 3 carrots, sliced
- 2 celery ribs, sliced
- 1 lb potatoes, cut into small chunks
- ½ tsp cumin
- 1 tsp paprika
- 1 tsp dried basil
- 1 tsp Italian herb seasoning
- 1 14oz can tomatoes (whole peeled, crushed or diced)
- 2 Tbsp tomato paste
- 1 ½ cup low-sodium vegetable broth (or water)
- ¾ tsp salt
- ⅙ tsp black pepper
- ⅔ cup peas
Instructions
- In a large Dutch oven or large pot heat 1 ½ Tbsp of the olive oil. When the oil starts shimmering add the onion and the garlic, stir and cook until the onion is soft and translucent, about 5 minutes.
- Stir in carrots, celery, potatoes, spices, herbs, ½ Tbsp of olive and give a good stir until the vegetables are well coated with paprika.
- Add tomatoes, tomato paste, broth (or hot water), salt and pepper. Bring to the boil, reduce the heat, cover with a lid and let it simmer for 30 minutes. Stir occasionally.
- After 30 minutes stir in the frozen peas and cook for about 3 minutes or until tender. Turn the heat off, smash a few potatoes with a back of a wooden spoon to thiken the tomato sauce, and let it rest for 3-4 minutes.
- Taste and adjust the seasoning and the consistency to your liking. You might want to add a touch of water if the stew is too thick.
- Divide into four bowls, drizzle with some olive oil, and sprinkle freshly ground black pepper and fresh parsley if you wish. Serve with crusty bread or steamed rice on the side.
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