Stewed tomatoes is a dish made by cooking tomatoes in a stew. It is often cooked with garlic and herbs, and consumed with bread or meat. [1] It is eaten as either a main dish or a side dish. Stewed tomatoes are sometimes prepared in the United States on occasions such as Thanksgiving. [2]
Food historian Andrew F. Smith stated that stewed tomatoes became popular in the United States in the early 19th century, with recipes appearing as early as 1829, as tomatoes in general became popular in the United States. Stewed tomatoes commonly appeared in restaurants in the 1840s. [3] Canned stewed tomatoes were common starting in the 1940s. [4] Currently, the dish is prepared on special occasions like Thanksgiving, in American kitchens, often as a combination with casseroles and puddings. [2] Noted food historian Betty Fussell stated that stewed tomatoes were one of the most loved and common dishes for her grandfather's generation. She adds that she remembers heating tomatoes and adding butter, salt and sugar in it, to create a dish that was served with bread on a daily basis. [2] In 2019, Dayton.com, a news website based in Dayton, Ohio, reported that stewed tomatoes were popular in Dayton restaurants. [5]
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 331 kJ (79 kcal) |
13g | |
| Dietary fibre | 1.7g |
2.68g | |
1.96g | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 4% 33 μg |
| Thiamine (B1) | 9% 0.108 mg |
| Riboflavin (B2) | 7% 0.08 mg |
| Niacin (B3) | 7% 1.11 mg |
| Pantothenic acid (B5) | 5% 0.256 mg |
| Vitamin B6 | 7% 0.0886 mg |
| Folate (B9) | 3% 11 μg |
| Vitamin B12 | 0% 0 μg |
| Vitamin C | 22% 18.2 mg |
| Vitamin D | 0% 0 μg |
| Minerals | Quantity %DV† |
| Calcium | 3% 26 mg |
| Copper | 5% 0.095 mg |
| Iron | 8% 1.06 mg |
| Magnesium | 4% 15 mg |
| Manganese | 9% 0.193 mg |
| Phosphorus | 5% 38 mg |
| Potassium | 5% 247 mg |
| Selenium | 2% 1.2 μg |
| Sodium | 30% 455 mg |
| Zinc | 2% 0.18 mg |
| Other constituents | Quantity |
| Water | 80.6g |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central | |
The earliest recipe of the dish can be found in the work The Frugal Housewife by Lydia Maria Child published in the year 1829. [6] Child has explained a simple recipe of a catsup created by boiling tomatoes in hot water and adding herbs and garlic which can be served as a side dish with chowder and meat. [6] However, over the decades there have been variations.
Stewed tomato recipes often include sugar, peppers, onions, and salt. Stewed tomatoes can be canned with tomato juice and other ingredients. [7]
Tomato sauce can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine or Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
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