When it comes to comforting and satisfying meals, few dishes can rival the heartwarming embrace of a well-made Tomato Stew. Imagine a simmering pot filled with rich, vibrant red tomatoes, aromatic herbs, and perfectly cooked prawns. Mmm… The marriage of the tangy sweetness of tomatoes and the succulent brininess of prawns creates a symphony of flavors.
This Tomato Stew is a great recipe for the whole family. It tastes to me like tomato soup, but prawns give a more delectable and flavorful taste. While beans make the dish more satisfying.
Cooking Suggestions for Tomato Stew
- I use white onion for this recipe. Simply because of the esthetic reason. As it has translucent color and is invisible in the stew. You can use red onion instead, or leek will also work.
- There are white cannellini beans used in the dish. But feel free to use red kidney beans or pinto beans.
- The taste of this dish directly depends on the selected tomato assortment. Try to choose sweet varieties, e.g. Roma tomatoes. They have a balanced flavor of sugar & acid levels, as well as the perfect combination of meatiness & low juice content. Anyway, if you don’t have sweet tomatoes on hand, add 2 tsp of any kind of sugar. It will balance the sour tomato taste.
- Experiment with the herbs and spices (fresh and dry). You can add fresh basil and thyme, dry rosemary, or freshly squeezed garlic directly to the plate. It will take the stew to the next level in terms of taste & aroma.
Serving Suggestions to Enhance Your Tomato Stew
Crusty Bread or Baguette: Serve the tomato dish with prawns alongside slices of crusty bread or a freshly baked baguette.
Rice or Pasta: Pair the stew with cooked white rice, brown rice, or even a bed of pasta such as linguine or fettuccine.
Couscous or Quinoa: For a healthier alternative, consider serving the dish over fluffy couscous or protein-packed quinoa. These grains absorb the delicious broth and add a pleasant texture to the dish.
Side Salad: Create a refreshing contrast by serving a side salad alongside the stew. A simple green salad with fresh vegetables, dressed with a light vinaigrette, can provide a crisp and light element to the meal.
Garlic Bread or Crostini: Elevate the dish with homemade garlic bread or crostini. Toasted slices of baguette brushed with garlic-infused olive oil can be served on the side for a flavorful crunch.
Steamed Vegetables: Add a nutritious touch by serving steamed or roasted vegetables on the side. Broccoli, asparagus, or green beans are great options that bring color and freshness to the plate.
Herb Garnish: Finish off the dish with a sprinkle of freshly chopped herbs such as parsley, basil, or chives.
Lemon Wedges: Provide lemon wedges on the side. A squeeze of fresh lemon juice over the dish just before eating can brighten the flavors and cut through the richness of the tomato base.
It is delicious to serve the stew with Wholesome Coconut Milk Mashed Potatoes.
Storing Suggestions
Once the Tomato Stew with Prawns has cooled down to room temperature, transfer it to an airtight container. Seal the container tightly and place it in the refrigerator.
Quick Cooling: To ensure food safety, it’s important to cool the stew as quickly as possible before refrigerating. You can do this by placing the container in an ice bath or by dividing the stew into smaller portions to speed up the cooling process.
Labeling: You can label the container with the date you prepared the stew. This will help you keep track of how long it has been stored and ensure you consume it within the recommended timeframe.
Storage Time: Consume the refrigerated leftover tomato stew with prawns within 3-4 days to ensure its quality and safety. After this period, the flavors might start to degrade.
Check out more Flavorsome Recipes from NutriQuorum:
Bowl of Goodness: Baked Salmon with Broccoli & Shiitake
Amazingly Tasty Chowder with a Trout Fillet
Quick & Easy Tomato Soup Recipe
Tomato Stew with Prawns
Equipment
- 1 saucepan
Ingredients
- 2 medium onions
- 2 cloves of garlic
- 2 Tbsp fresh parsley finely chopped
- 14 oz tomatoes 400 g
- 2 Tbsp avocado oil or olive oil
- 2 cans crushed tomatoes 1,8 lb
- 1/2 tsp chili flakes optional
- 1/2 tsp dry thyme
- 1/2 tsp dry oregano
- 1/4 tsp garlic powder
- 2 tsp raw cane sugar optional
- 2 cans cannellini beans 3 cups cooked
- 14 oz raw prawns 400 g
- Salt & pepper to taste
Instructions
- Chop the onions and finely chop the garlic cloves. Finely chop the parsley and the tomatoes. Heat the oil in a frying pan and fry the onion and garlic over low heat for 3 minutes.
- Add the canned tomatoes, tomatoes, chili flakes, thyme, oregano, and half of the parsley and bring to the boil. Put the lid on the pan and let it simmer on low heat for 10 minutes.
- Meanwhile, rinse the cannellini beans under cold running water and add the shrimp. Stir and cook for about 5-6 more minutes until the shrimps are cooked. Season with salt and pepper and garnish with the rest of the parsley. Serve with lemon and fresh bread. Enjoy!
Notes
- If you are vegetarian, use soft goat cheese instead of prawns. Add it to the plate when serving.
- You can peel the tomatoes if you don’t like the cooked tomato skin on your plate, like me
For me, the easiest way is to make cross cuts on the bottom of each tomato with a very sharp knife. Pour the boiling water over the tomatoes for a few seconds. And easily remove the skin from them.
For me, the easiest way is to make cross cuts on the bottom of each tomato with a very sharp knife. Pour the boiling water over the tomatoes for a few seconds. And easily remove the skin from them.