Know what’s on your plate
Stewed tomatoes
Calories & nutrition facts
red, ripe, cooked
Nutrition facts
Per 100 g% DV- Calories 79 kcal —
- Protein 2 g 4%
- Carbohydrate 11 g 4%
- Fat 2.7 g 3%
- Saturated fat 0.5 g 3%
- Fibre 1.7 g 6%
- Sodium 455 mg 20%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 33 µg 4%
- Vitamin C 18.2 mg 20%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.11 mg 9%
- Riboflavin (B2) 0.08 mg 6%
- Niacin (B3) 1.1 mg 7%
- Pantothenic acid (B5) 0.26 mg 5%
- Vitamin B6 0.09 mg 5%
- Folate (B9) 11 µg 3%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 26 mg 2%
- Iron 1.1 mg 6%
- Magnesium 15 mg 4%
- Phosphorus 38 mg 3%
- Potassium 247 mg 5%
- Zinc 0.18 mg 2%
- Copper 0.1 mg 11%
- Manganese 0.19 mg 8%
- Selenium 1.2 µg 2%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 79 | 2 g | 11 g | 2.7 g |
| 1 × cup | 101 g | 80 | 2 g | 12 g | 2.7 g |
| 1 × recipe yield | 604 g | 477 | 12 g | 69 g | 16 g |
| 2 × cup | 202 g | 160 | 4 g | 23 g | 5.4 g |
| ½ × cup | 50.5 g | 40 | 1 g | 5.7 g | 1.4 g |
| 3 × cup | 303 g | 239 | 5.9 g | 34 g | 8.1 g |
| 4 × cup | 404 g | 319 | 7.9 g | 46 g | 11 g |
Similar foods
- Canned stewed tomatoesred, ripe26 kcal / 100 g
- Stewed tomatowith vegetable oil59 kcal / 100 g
- Red ripe stewed canned tomato26 kcal / 100 g
- Tomatoesred, ripe, raw, year round average18 kcal / 100 g
- Red ripe stewed tomatoscalloped with breadcrumbs79 kcal / 100 g
- Braised tomatowith oil, onion and garlic, unsalted33 kcal / 100 g
- Canned tomatoesred, ripe, with green chilies15 kcal / 100 g
- Tomatoripe, boiled, without oil, unsalted19 kcal / 100 g
- Whole tomatoesstewed, with cream83 kcal / 100 g
- Canned tomatoripe, peeled and ground36 kcal / 100 g
Questions about Stewed tomatoes
How do you make stewed tomatoes from fresh tomatoes?
Peel and roughly chop ripe tomatoes, then simmer them with a little chopped onion for about 20–30 minutes, stirring occasionally, until soft and saucy. Add herbs or a little garlic if you like; add salt sparingly, as some stewed tomatoes are already seasoned.
How long should you cook stewed tomatoes?
For a soft, chunky sauce, simmer chopped tomatoes gently for 20–30 minutes. Cook uncovered for a thicker result, or keep the lid on if you want more of the tomato juices.
How should you store leftover stewed tomatoes?
Cool them promptly and refrigerate in a covered container; use within 3–4 days. Freeze in meal-sized portions for up to 3 months, then thaw in the fridge or reheat straight from frozen in a saucepan.
What can you cook with stewed tomatoes?
Stir them into pasta sauces, vegetable soups, chilli, casseroles or shakshuka. They also make a ready-made base for rice dishes and work well spooned over beans or baked potatoes.
Can you use stewed tomatoes instead of chopped tomatoes?
Yes, in soups, sauces and casseroles. Stewed tomatoes are usually softer and may contain onion, herbs or salt, so taste the dish before adding extra seasoning; simmer them briefly if you want the pieces to break down further.
What is the difference between stewed tomatoes and fresh tomatoes?
Stewed tomatoes are cooked until soft, often with seasonings, while fresh tomatoes are uncooked and firmer. Cooking makes them easy to stir into sauces and soups, but they will not give a salad the same fresh texture.
Are stewed tomatoes nutritious?
A typical serving of about 100 g provides 79 kcal and 1.7 g of fibre. Some versions are salted, so their sodium content can be substantial.
Source: USDA FoodData Central 170089 · per 100 g · carbohydrate per EU label, fibre excluded
