Mexican Stewed Tomatoes with Chiles and Cilantro

Mexican stewed tomatoes are a savory, gently spiced tomato dish made with onion, garlic, chile, and herbs, then simmered until tender and saucy. This flexible Mexican-inspired preparation works as a side, a topping, or a quick sauce; family and regional versions vary in their chiles and seasonings, so adjust the heat to suit your table.

Ingredients

2 lb ripe tomatoes (900 g), cored and cut into ½-inch (1.25 cm) pieces
1 tablespoon neutral oil (15 ml), such as avocado or vegetable oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
1 jalapeño, minced (about 15 g), with seeds removed for less heat
3 garlic cloves, minced (about 9 g)
1 teaspoon ground cumin (2 g)
1 teaspoon dried Mexican oregano (1 g), crumbled between your fingers
1 teaspoon kosher salt (5 g), plus more to taste
¼ teaspoon freshly ground black pepper (about 0.5 g)
½ cup low-sodium vegetable broth or water (120 ml)
¼ cup chopped fresh cilantro (4 g), tender stems included if desired
1 tablespoon fresh lime juice (15 ml), or more to taste

Instructions

Prepare the vegetables. Wash and core the tomatoes, then cut them into pieces roughly ½ inch (1.25 cm) across. Finely chop the onion, mince the jalapeño and garlic, and measure the spices and broth. Keeping the tomato pieces fairly even helps them soften at a similar pace. The skins can stay on; they soften during the simmer and save the extra work of peeling.
Soften the onion. Heat the oil in a medium, heavy-bottomed saucepan or Dutch oven over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until it is soft and translucent but not deeply browned. If the onion begins to catch before it softens, lower the heat and add a teaspoon of water.
Add the chile, garlic, and spices. Stir in the jalapeño and garlic and cook for 2 minutes, stirring often. Add the cumin, oregano, salt, and black pepper; stir for 1 minute so the spices become fragrant. Keep the garlic moving and lower the heat if it starts to brown, since burnt garlic can make the finished tomatoes taste bitter.
Add the tomatoes and broth. Tip in the chopped tomatoes and pour in the broth or water. Stir well, scraping the bottom of the pan to loosen any flavorful onion or spice bits. The tomatoes will initially look bulky and the liquid may not cover them; they release plenty of juice as they heat.
Simmer until tender. Bring the mixture to a gentle bubble, then reduce the heat to medium-low. Simmer uncovered for 25 minutes, stirring every few minutes, until the tomatoes are very soft and the juices have thickened into a loose sauce. Adjust the heat so the mixture bubbles gently rather than splattering or boiling hard. For a chunkier result, leave the pieces mostly intact; for a more unified sauce, press some against the side of the pan with a wooden spoon.
Finish and season. Remove the pan from the heat. Stir in the cilantro and lime juice, then taste a spoonful once it has cooled slightly. Add salt, pepper, or another small squeeze of lime as needed. The flavor should be savory and bright, with the tomato still in front; add a little water if it has reduced more than you like.

Tips

Choose tomatoes that are ripe but not mushy. The recipe works with common red slicing tomatoes, Roma tomatoes, or a mixture. Roma tomatoes tend to make a thicker stew because they are less watery; very juicy tomatoes may need a few extra minutes uncovered to reduce. If the tomatoes are bland or out of season, a small pinch of sugar can soften sharpness, but taste before adding it.
Control the chile heat before cooking. Jalapeños vary, and their seeds and pale inner ribs can contribute noticeable heat. Remove both for a milder pot, or use half a jalapeño and add more near the end if needed. For a hotter, fruitier flavor, use a serrano; it is generally more intense, so start with half.
Use the right substitute for Mexican oregano. Mexican oregano has a citrusy, slightly earthy character. If it is unavailable, use the same amount of dried marjoram or about ¾ teaspoon (0.75 g) of Mediterranean oregano; either works, though the flavor will be less citrusy and a little different. Do not use fresh oregano in the same quantity as dried, since it is less concentrated.
Keep the simmer gentle and uncover the pan. A hard boil can break the tomato pieces down quickly and send liquid onto the stove, while a covered pan traps moisture and leaves the stew thin. Stir regularly, especially as it thickens. If it gets too thick before the tomatoes are tender, add broth or water a tablespoon at a time.

Serving Suggestions

Serve the tomatoes warm in a small bowl as a side for beans, rice, grilled vegetables, or a simple weeknight meal. Spoon them over eggs, roasted potatoes, quesadillas, or grilled chicken, or use them as a chunky sauce for tacos and tostadas. They also make a useful topping for a bowl of black beans: add the tomatoes just before serving so the beans keep their texture and the bright lime and cilantro remain noticeable.

For a more substantial plate, pair a generous scoop with warm corn tortillas, refried or whole beans, and sliced avocado. The tomato juices are good for dipping tortillas, so serve with a spoon rather than draining the mixture. If you are serving a group, put extra lime wedges, chopped cilantro, and a bowl of sliced chile on the table, allowing everyone to add freshness or heat individually.

Variations

Make it with canned tomatoes: Replace the fresh tomatoes with two 14.5-ounce (411 g) cans of diced tomatoes, including their juice. Since canned tomatoes are already softened, simmer for about 15 to 20 minutes, until the onion flavor mellows and the sauce reaches the consistency you want. Canned tomatoes give a more uniform, slightly less fresh-tasting result and can be saltier, so begin with ½ teaspoon (2.5 g) salt and adjust at the end.

Add roasted chile or corn: Replace the jalapeño with one roasted poblano, peeled, seeded, and chopped, for a mild, earthy flavor. Or stir in 1 cup (160 g) corn kernels during the final 8 minutes of simmering. Fresh, thawed frozen, or drained canned corn all work; the corn makes the dish sweeter and more substantial.

Make the texture smoother: For a more sauce-like finish, use a potato masher to crush the tomatoes in the pot, or briefly pulse some of the cooled mixture in a blender and stir it back in. Avoid filling a blender with hot liquid, which can build pressure; blend in small batches with the lid vented and covered loosely with a kitchen towel. You can also leave the stew chunky and mash only a few pieces to thicken the juices naturally.

Storage and Reheating

Transfer leftovers to a clean, shallow container and refrigerate within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. The flavors become more blended after a night in the fridge, and the mixture may thicken as it cools; stir in a splash of water when reheating if needed. Do not leave the tomatoes at room temperature for extended storage, and do not treat this refrigerator recipe as shelf-stable preserving.

Reheat only the amount you plan to serve in a small saucepan over medium-low heat, stirring occasionally until steaming hot throughout. Add a tablespoon or two of water if the sauce is too thick. You can also microwave a portion in a covered, microwave-safe bowl, stirring midway through so it heats evenly. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); use a food thermometer if checking a larger portion. Freeze cooled tomatoes in an airtight freezer-safe container for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat as above; the texture may be softer after freezing.

Frequently Asked Questions

Do I need to peel the tomatoes?

No. The skins soften during the simmer, and leaving them on gives the stew a relaxed, rustic texture. If you prefer a smoother result or find tomato skins distracting, score the bottoms, blanch the tomatoes briefly in boiling water, cool them in ice water, and slip off the skins before chopping. Peeling is optional, not necessary for the recipe to work.

Can I make Mexican stewed tomatoes less spicy?

Yes. Remove the jalapeño seeds and inner ribs, use only half a pepper, or leave the chile out altogether. You can still build flavor with the onion, garlic, cumin, and oregano. If you want to keep a little chile aroma without much heat, use a small piece of poblano instead and taste before adding more.

Why are my stewed tomatoes watery?

Tomatoes naturally release different amounts of liquid depending on their variety and ripeness. Simmer the pot uncovered for a few extra minutes, stirring so the bottom does not scorch, until the juices reduce to your preferred consistency. If you need to serve it immediately, mash a few tomato pieces into the liquid; that thickens the sauce without adding a starch or changing the flavor much.

Can I make this recipe ahead?

Yes. Cook it fully, cool it promptly, and refrigerate it in a covered container. Reheat gently before serving, then refresh the flavor with a little lime juice or cilantro if it needs it. For the brightest herb flavor, you can hold back some of the cilantro and stir it in after reheating rather than cooking all of it into the stew.

What should I use if I do not have broth?

Plain water works well because the tomatoes, onion, garlic, and spices create the main flavor. If using broth, choose a low-sodium one so the stew does not become too salty as it reduces. You can also use a small amount of water to rinse out a tomato can when making the canned variation, then taste and season the finished pot.

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