230 stewed tomato recipes

Boneless turkey simmered with new potatoes, corn, tomatoes, and green pepper in a herb-seasoned broth. This hearty Vermont stew is fall comfort in a bowl.

Chicken, Ham Brunswick Stew with Lima Beans and Potatoes recipe

A simple, yet delicious soup made with succulent beef, carrots, celery, turnips and parsnips.

Cajun seafood gumbo with shrimp, lump crab, ham, and okra built on a dark cocoa-colored roux. Finished with file powder for authentic Louisiana flavor and body.

Ethiopian-style mixed vegetable stew (atkilt alicha) built on berbere spice and ghee. Green beans, carrots and potatoes simmered in tomato broth, ready in 45 minutes. Vegetarian, deeply spiced.

Spiced garbanzo stew with chickpeas simmered in vegetable stock with fresh ginger, garlic, coriander, cumin, and tomato. A vegan low-fat one-pot dinner finished with lime and parsley.

Paprika-browned turkey simmered with tomatoes, potatoes, green peas, mushrooms, and bell pepper in a herb-seasoned broth. Serve over hot rice for a hearty island-inspired stew that feeds the soul.

Fragrant Sri Lankan beef curry slow-simmered in coconut milk with cardamom, cinnamon, lemongrass, and fenugreek creates complex island flavors.

Rustic Italian vegetable soup with cabbage, potatoes, tomatoes and peas simmered in beef broth, finished with garlic-parsley and served over toasted bread.

A colorful Balkan casserole packed with eggplant, cabbage, cauliflower, green beans, and zucchini baked in herbed broth. Serve it hot or cold with a rich toasted walnut sauce for a hearty plant-based meal.

Let your kitchen smell wonderful with this scrumptious dish made of succotash, chicken and a variety of spices.

Vegetarian chili with soybeans and wheat berries instead of traditional kidney beans. Simmered with fresh tomatoes, jalapeno, red bell pepper, and warm spices. Better the next day.

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

Layered Creole vegetable casserole with okra, lima beans, corn, peppers, and tomato, topped with crumb-coated sautéed okra. A vegetarian gumbo-inspired bake that gets better the next day.

Provencal fish stew with haddock, fennel, thyme, and bay leaf in a tomato-white wine broth. Served over garlic croutons, 40 minutes from the first sear to the ladle.

A savory and hearty crockpot stew made with succulent beef, potatoes and juicy tomatoes.