Name: tomato roasted pepper stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 large ripe tomatoes, chopped; 2 red bell peppers, roasted, peeled, and sliced; 1 yellow bell pepper, roasted, peeled, and sliced; 1 medium onion, diced; 3 cloves garlic, minced; 2 tbsp olive oil; 2 cups vegetable broth; 1 tsp smoked paprika; 1/2 tsp ground cumin; Salt and freshly ground black pepper to taste; 1/4 cup fresh basil leaves, chopped; 1 cup cooked chickpeas (optional, for added protein)

tomato roasted pepper stew

Published on October 17, 2025

4.8 (245 reviews)

A fragrant blend of roasted tomatoes, sweet bell peppers, and aromatic herbs creates a stew that’s both rustic and refined. The gentle caramelization of the vegetables adds depth without extra effort,

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Prep Time

15 min

Cook Time

45 min

Servings

Why You'll Love This Recipe

✓ Deep, smoky flavor: Roasting tomatoes and peppers concentrates their natural sugars, creating a rich, comforting stew that feels like home‑cooked comfort.

✓ One‑pan simplicity: All ingredients simmer together, so cleanup is minimal and the flavors meld perfectly without juggling multiple pots.

✓ Flexible protein base: Add chickpeas, sausage, or tofu to match any dietary preference while keeping the stew hearty.

The recipe balances bright acidity with earthy undertones, delivering a comforting bowl that pairs beautifully with crusty bread, rice, or a simple side salad. Its versatility lets you customize protein or keep it plant‑based, ensuring everyone at the table finds something to love.

Because the stew is cooked entirely in the oven, you get hands‑off cooking while the flavors intensify. A splash of balsamic at the end brightens the finish, turning a humble stew into a memorable centerpiece.

2 large red bell peppers, sliced Any color works; adds sweetness and color.

1 large onion, diced Yellow or white; provides savory base.

3 cloves garlic, minced Adds depth; can increase to 4 cloves for stronger flavor.

2 tbsp olive oil For roasting; extra‑virgin gives best flavor.

1 tsp smoked paprika Adds smoky depth; optional if you prefer milder taste.

½ tsp dried oregano Provides herbal brightness; fresh oregano works too.

1 tbsp balsamic vinegar Finishes with a subtle tang; optional for sweeter profile.

Salt and freshly ground black pepper Season to taste; start with ½ tsp each.

Optional protein: 1 can chickpeas, drained Adds heartiness; can replace with sausage or tofu.

Instructions

Preheat & Prepare Vegetables

Set oven to 200 °C (400 °F). Toss quartered tomatoes, sliced peppers, diced onion, and minced garlic with olive oil, smoked paprika, oregano, salt, and pepper on a baking sheet. Ensure a single layer for even caramelization.

Pro Tip: Roast for 25 minutes, stirring halfway for uniform browning.

Transfer to Pot & Add Liquids

Move roasted vegetables to a large pot. Add ½ cup water or vegetable broth, then stir in balsamic vinegar. Bring to a gentle simmer, scraping up caramelized bits from the pan for extra flavor.

Pro Tip: If you prefer a thicker stew, mash a few tomato pieces with the back of a spoon.

Add Protein & Simmer

Stir in chickpeas (or chosen protein). Reduce heat to low and let the stew simmer uncovered for 15 minutes, allowing flavors to meld and the sauce to thicken slightly.

Pro Tip: Taste and adjust seasoning before serving.

Finish & Serve

Remove from heat, drizzle a final teaspoon of olive oil, and sprinkle fresh herbs if desired. Serve hot with crusty bread, over rice, or alongside a green salad for a complete meal.

Pro Tip: Leftovers taste better next day as flavors continue to develop.

Expert Tips

Tip #1: Use a Hot Oven

A fully preheated oven ensures rapid caramelization, preventing soggy vegetables and delivering that signature smoky depth.

Tip #2: Add a Splash of Acid

A teaspoon of lemon juice or extra balsamic at the end brightens the stew and balances the roasted sweetness.

Tip #3: Customize Heat

Add a pinch of red‑pepper flakes or a dash of hot sauce for a subtle kick without overpowering the stew.

Storage & Variations

Cool the stew to room temperature, then refrigerate in an airtight container for up to 4 days. Freeze portions for up to 3 months; thaw and reheat gently. Swap chickpeas for grilled sausage, add a handful of kale in the last 5 minutes, or replace balsamic with a splash of red wine for a richer profile.

Nutrition

Per serving (without optional protein)

Calories

210 kcal

Protein

6 g

Carbs

28 g

Fat

9 g

Frequently Asked Questions

Fresh tomatoes work, but they lack the deep caramelized flavor. If you skip roasting, add a tablespoon of tomato paste and a splash of olive oil to mimic the richness.

The recipe is naturally gluten‑free. Just ensure any broth or added sausage is certified gluten‑free, and avoid cross‑contamination with flour‑based thickeners.

Serve over fluffy couscous, buttery quinoa, or simply with a crusty baguette to soak up the sauce. A crisp green salad adds a refreshing contrast.

tomato roasted pepper stew

Why You'll Love This Recipe