Summer Stewed Tomatoes

Summer Stewed Tomatoes

Some days you just need a delicious excuse to dip a toasted piece of sourdough bread into.

Let me assure you, these summer-stewed tomatoes are THAT thing.

This dish is all things summer----seasonal, easy, vibrant, and absolutely divine. 

I have made this over a dozen times and every time I love it more. The perfect dinner party accompaniment! 



Sauce pot or dutch oven 

immersion blender or standard blender 



quality olive oil

1/2 large or 1 small white onion, sliced or diced 

3 cloves garlic, minced 

5 cups cherry or grape tomatoes, halved 

1/2 cup vegan mozzarella or vegan feta cheese 

Sea salt


1/3 cup fresh basil leaves, loosely packed 

Drizzle a sauce pot or dutch oven with olive oil and turn to medium heat.

Add your onion slices and sauté until fragrant, about 3 minutes. 

Add garlic and continue to sauté. 

Once your garlic starts to brown stir in all halved tomatoes. 

Continue cooking down tomatoes until nice and juicy. Add a dash water if things get sticky and continue to cook.

Using an immersion blender or high-speed blender, lightly blend your stewed tomatoes. I like the tomatoes still chunky but this is total preference. 

Pour mix back into pot if you used a blender. Stir in cheese until nice and melty.

Stir in salt, pepper, and basil leaves. 

Taste and adjust seasonings.

Serve with crusty bread, extra cheese, basil and a dash of olive oil.