October 24, 2021/Recipes

Recipe: Stewed Tomatoes, Radishes + Peppers

An unexpected (but delicious) combination!

Stewed tomatoes with peppers and radishes

This dish makes an excellent side dish, but can even be served as a main course when served atop a toasted slice of 100% whole-grain bread. Garnish with sprigs of dill to add fresh flavor.


Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


6 plum tomatoes, cut into quarters
1 red bell pepper, sliced into strips
1 large carrot, peeled and sliced into quarter-inch discs
1 turnip, peeled and sliced into quarter-inch discs
4 radishes, cut into quarters
3/4 teaspoon salt
Sprigs of dill for garnish
4 slices of whole-grain pumpernickel bread


  1. Cut tomatoes into quarters and place them in a pot. Add water to the pot so that tomatoes are almost covered. Add salt and cover, cooking tomatoes on low heat for 45 minutes.
  2. While the tomatoes are cooking, slice turnip and carrot into quarter-inch discs. Place discs in a separate saucepan, cover with water and cook over low heat, covered, until the carrots and turnips have softened, about 20 minutes.
  3. Turn back to the tomatoes to see if they have softened. If they have, add the pepper strips to the pot, and keep the heat on low. Once the carrots and turnips have softened, add them to the tomatoes and bell peppers, so that all four vegetables are in one pot. Cook for 10 more minutes, covered. Then uncover the pot, and let the liquid cook off. (NOTE: There may be quite a bit of liquid in your pot from all the water released from the vegetables, as well as the water you added to the tomatoes in the first step in order for them to stew.)
  4. After the water dissipates, add the quartered radishes to the vegetable pot as the last step, and cook for 12 more minutes. Enjoy!

Nutrition information (per serving)

Makes 4 servings

Calories: 110
Total fat: 1.5 g
Saturated fat: 0 g
Trans fat: 0 g
Protein: 4 g
Carbohydrate: 22 g
Fiber: 4 g
Sugar: 5 g
Cholesterol: 0 mg
Sodium: 600 mg

Created by Talia Sukol for Cleveland Clinic Wellness.


Learn more about our editorial process.

Related Articles

Fish and mango soft taco
May 24, 2024/Recipes
Recipe Adventure: 7 Easy Summer Meals That Won’t Make You Sweat

From grilled peaches to grilled chicken pesto pizza, these easy summer recipes are sure to delight all summer long

Cajun sweet potato fry wedges
May 23, 2024/Recipes
Recipe: Baked Cajun Sweet Potato Fries

Swap regular fries for these delicious, and nutritious, potato wedges

Bowl of Italian vegetable pasta salad
May 9, 2024/Recipes
Recipe: Roasted Italian Vegetable Pasta Salad

Fresh, flavorful and sure to please!

Veggie tray with cream cheese dip in center of tray
April 25, 2024/Recipes
Recipe: Cream Cheese Vegetable Dip

Nonfat and low-fat cream cheese combine for great taste

Tofu noodles, pea pods and tai peanut sauce in a wok skillet
April 11, 2024/Recipes
Recipe: Tofu, Noodles and Pea Pods in a Thai Peanut Sauce

Vegetarian or vegan, get your Thai fix with this flavor-filled and healthy dish

Cooked eggplant halves over marinara pasta and cooked broccolini
March 21, 2024/Recipes
Recipe: Eggplant and Broccolini Parmesan

A delicious twist on this classic dish

stri fry with carrots, shallots, peppers
March 7, 2024/Nutrition
Recipe: Zesty Carrot, Hot Pepper and Shallot Stir-Fry

Only 86 calories per serving!

cream cheese whipped potatoes
March 5, 2024/Recipes
Recipe: Cream Cheese Whipped Potatoes

A creamy and satisfying side dish

Trending Topics

Person in yellow tshirt and blue jeans relaxing on green couch in living room reading texts on their phone.
Here’s How Many Calories You Naturally Burn in a Day

Your metabolism may torch 1,300 to 2,000 calories daily with no activity

woman snacking on raisins and nuts
52 Foods High In Iron

Pump up your iron intake with foods like tuna, tofu and turkey