Slow-Simmered Tomato and Herb Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A deeply flavorful stew made with sun-ripened tomatoes and a bouquet of fresh herbs, simmered for hours to develop rich, old-world depth. This italian-inspired soups ready in about 100 minutes pairs large tomatoes, medium onion, medium carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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

• 4 large tomatoes
• 1 medium onion
• 1 medium carrot
• 2 stalks celery
• 3 cloves garlic
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bouquet garni
• 2 cups vegetable stock
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp fresh basil

Instructions

1. Step 1: Chop tomatoes, onion, carrot, and celery into 1/2-inch pieces. Mince garlic. Heat olive oil in a heavy pot over medium heat, add vegetables, and cook for 8 minutes until onions are translucent and carrots begin to soften.
2. Step 2: Stir in dried oregano, thyme, and bouquet garni. Cook for 2 minutes until fragrant, then add tomato juice from chopped tomatoes and stock.
3. Step 3: Bring to a gentle simmer, reduce heat to low, and cover. Simmer for 1 hour 15 minutes, stirring occasionally, until vegetables are very tender and flavors meld.
4. Step 4: Remove bouquet garni. Stir in 1/2 tsp salt, 1/4 tsp pepper, and fresh basil. Simmer uncovered for 5 minutes until sauce thickens slightly and coats the back of a spoon.
5. Step 5: Taste and adjust seasoning. Serve hot with crusty bread.