Serious Tomato & Herb Slow-Braised Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A deeply flavorful tomato stew simmered for hours to develop rich, complex layers of taste, perfect for a contemplative evening meal. This mediterranean-inspired slow cooker ready in about 70 minutes pairs Ripe Roma tomatoes, Extra-virgin olive oil, medium, finely diced Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 450g Ripe Roma tomatoes
• 2 tbsp Extra-virgin olive oil
• 1 medium, finely diced Yellow onion
• 1 medium, finely diced Carrot
• 20g, leaves stripped Fresh thyme
• 1 tsp Sea salt
• 1/2 tsp, freshly ground Black pepper
• 120ml Dry white wine
• 240ml Vegetable stock

Instructions

1. Step 1: Heat 2 tbsp olive oil in a heavy-bottomed Dutch oven over medium-low heat. Add 1 finely diced yellow onion and 1 finely diced carrot, then cook for 8 minutes until golden and very soft, stirring occasionally.
2. Step 2: Add 450g diced Roma tomatoes, 20g fresh thyme leaves, 1 tsp sea salt, and 1/2 tsp black pepper. Stir well to combine and let the mixture simmer gently for 10 minutes until the tomatoes break down into a thick paste.
3. Step 3: Pour in 120ml dry white wine and simmer for 5 minutes until the alcohol evaporates, then add 240ml vegetable stock. Bring to a bare simmer, cover with a tight-fitting lid, and cook for 45 minutes on the lowest heat possible, stirring once every 15 minutes to prevent sticking.