Best 3 Tomato Onion Stew Recipes

Indulge in a culinary journey with our diverse collection of tomato and onion stew recipes. From the classic and comforting Italian Tomato and Onion Stew to the vibrant and spicy Mexican Tomato and Onion Stew, our selection caters to every palate.

Embark on a culinary adventure with our Italian Tomato and Onion Stew, where sweet tomatoes, aromatic onions, and a symphony of Italian herbs create a rustic and flavorful dish. Experience the harmony of textures as tender tomatoes burst with every bite, complemented by the subtle crunch of bell peppers and the savory depth of mushrooms.

Transport yourself to the vibrant streets of Mexico with our Mexican Tomato and Onion Stew, where bold flavors take center stage. Roasted tomatoes and onions mingle with the heat of chili peppers, creating a symphony of spice and smokiness. Tender chunks of chicken or beef absorb the rich flavors, while aromatic cilantro and zesty lime add refreshing notes.

For a taste of Morocco, try our Moroccan Tomato and Onion Stew, where the sweetness of tomatoes and onions meets the warmth of Moroccan spices. Fragrant cumin, coriander, and paprika infuse the stew with an exotic aroma, while tender chickpeas add a satisfying bite. Served over fluffy couscous or crusty bread, this dish is a true celebration of Moroccan cuisine.

If you prefer a vegetarian twist, our Vegetarian Tomato and Onion Stew is a delightful and hearty option. A symphony of colorful vegetables, including bell peppers, zucchini, and eggplant, come together in a flavorful embrace. Rich tomato broth and aromatic herbs create a delectable tapestry of flavors, making this stew a wholesome and satisfying meal.

Explore the diverse world of tomato and onion stews with our curated collection of recipes. Embark on a culinary adventure, savor the distinct flavors of each dish, and create memories that will last a lifetime.

Check out the recipes below so you can choose the best recipe for yourself!

OKRA, ONION AND TOMATO STEW

Okra, Onion and Tomato Stew image

Provided by Food Network

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup olive oil, plus 2 tablespoons
1 pound okra, tops and tails trimmed
Salt and pepper, to taste
2 1/2 cups onion, julienned
3 cloves garlic, sliced
12/ teaspoon Greek oregano (dry)
1/4 teaspoon Aleppo (dried, lightly salted, crushed turkish chiles)
2 cups canned whole tomatoes (crushed with juice)
1 cup Herb Tea (see recipe)
1/8 cup Kalamata olives, sliced
1/8 cup parsley, chopped
1 tablespoon extra virgin olive oil

Steps:

In a large saucepan heat 1 tablespoon olive oil. Add 1/2 the okra and saute until lightly seared, about 2 to 3 minutes. Season with salt and pepper. Reserve. Reheat pan, add 1 tablespoon olive oil and repeat with remaining okra. Reserve. In a heavy gauge saucepan heat remaining 1/4 cup olive oil and add onions. Season with a pinch of salt and cook until soft and translucent, about 8 to 10 minutes. Stir in garlic. Turn heat to medium and cook onions until lightly caramelized, about 2 more minutes. Add dry oregano and Aleppo, stir and cook for 1 minute. Add tomatoes, lower heat and cook for 5 to 6 minutes. Add seared okra and stir to combine. Add Herb Tea. Simmer on low heat for 15 to 20 minutes. When okra is slightly tender, fold in olives, parsley and olive oil. Adjust seasoning and serve.

TOMATO ONION STEW

Tomato Onion Stew image

This relish-like condiment makes a wonderful accompaniment to Miss Lamie's Fried Chicken or a plain roast or grilled meat, adding color along with a tangy, acidic flavor. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Yield Makes 1 quart

Number Of Ingredients 6

Ingredients

3 tablespoons vegetable oil
3 medium onions, thinly sliced
1 garlic clove, minced
5 medium tomatoes, cut lengthwise into eighths
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the onions and saute until translucent and soft, 3 to 5 minutes. Add the garlic and stir for another minute.
Add the tomatoes and cook until soft and the juice is slightly evaporated, 5 to 7 minutes. Stir in the salt and pepper. You can serve the mixture hot or cold. It will keep in the refrigerator for about 1 week.

OKRA, ONION, AND TOMATO STEW

Okra, Onion, and Tomato Stew image

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 11

Ingredients

6 tablespoons extra-virgin olive oil
1 pound okra, tops and tails trimmed
Coarse salt and freshly ground pepper
2 1/2 cups thinly sliced yellow onion (about 2 medium-size onions)
3 garlic cloves, thinly sliced
1/2 teaspoon dried Greek oregano
1/4 teaspoon Aleppo (dried, lightly salted, crushed Turkish chiles)
2 cups canned whole tomatoes, crushed, reserving juices
1 cup homemade or low-sodium canned chicken stock
2 tablespoons sliced and pitted kalamata olives
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

In a medium stockpot, heat 1 tablespoon olive oil over medium-high heat. Add half of the okra, and cook until color begins to change, 2 to 3 minutes. Season with salt and pepper. Remove from pan, and set aside. Add 1 tablespoon oil to pan, and repeat with remaining okra.
Add remaining 4 tablespoons oil, and heat. Add onions and a pinch of salt. Cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add garlic, reduce heat to medium, and cook until onions are lightly caramelized, about 2 minutes. Stir in oregano and Aleppo pepper, and cook 1 minute.
Add tomatoes, reduce heat to low, and cook for 5 minutes. Add reserved okra and chicken stock, stirring to combine. Simmer until okra is tender, 15 to 20 minutes. Stir in olives and parsley. Taste, and adjust for seasoning.

Tips:

Choose ripe, flavorful tomatoes: This will ensure that your stew has a rich, sweet taste. Look for tomatoes that are deep red and free of blemishes. If you can, use fresh tomatoes from your garden or a local farmer's market.
Use a variety of onions: Yellow, white, and red onions all have slightly different flavors, so using a combination of them will give your stew a more complex flavor profile. If you don't have different types of onions on hand, you can use all yellow onions.
Sauté the onions before adding the tomatoes: This will help to caramelize the onions and bring out their sweetness. Sauté the onions over medium heat until they are soft and translucent, about 5 minutes.
Add some garlic and ginger: These two ingredients will add a nice depth of flavor to your stew. Add them to the pot along with the tomatoes and cook for a few minutes, until the garlic and ginger are fragrant.
Use a good quality vegetable broth: The broth is an important part of the stew, so it's important to use a good quality broth. Look for a broth that is low in sodium and made with real vegetables.
Simmer the stew for at least 30 minutes: This will allow the flavors to meld and develop. You can simmer the stew for longer if you want a more intense flavor.
Serve the stew with your favorite sides: Tomato onion stew is a versatile dish that can be served with a variety of sides. Some popular options include rice, pasta, bread, or mashed potatoes. You can also add some fresh herbs or a dollop of sour cream to the stew before serving.

Conclusion:

Tomato onion stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover tomatoes and onions. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying stew that the whole family will enjoy.