Stewed Tomatoes
A slow-cooked tomato base combining canned tomatoes, aromatics, and herbs into a thick, savory foundation. Builds into endless variations by swapping proteins, starches, and vegetables.
Ingredients
Method
Dice the onion and mince the garlic.
Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 3–4 minutes until softened, stirring occasionally.
Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
Add canned tomatoes (with juice), vegetable broth, bay leaf, oregano, salt, and black pepper. Stir to combine.
Bring to a simmer, then reduce heat to low. Cook uncovered for 25–30 minutes, stirring occasionally, until thickened. If using optional protein or vegetables, add them halfway through cooking.
Remove bay leaf. Taste and adjust seasoning as needed. Serve as a sauce, soup, or base for starch or protein.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →