Bring a pot of water to boil and place your fresh whole tomatoes into it.
Cook shortly for about 30 second (that's called to blanch) or until skin cracks on tomato.
Keep a bowl or container with ice cold water ready and place tomatoes in it to stop cooking process.
Dice onion and chop garlic. Cut and remove tomato top.
Heat up a small pot with olive oil and saute first onion and then add garlic when the onion looks a bit soft.
Continue to add the whole tomato. Cook over a slow to medium heat setting.
Season with salt and black pepper.
Pour in water or broth.
At this point you can season your tomato stew further. You can add basil, Italian seasoning or as I did bay leaf and dried lovage. This is optional.
Cover to bring to a boil and keep over a medium heat setting.
Uncover after 5 minutes and check if the tomatoes have become a bit soft. Mash lightly with your cooking spatula to desired consistency.
Cook further down until you are satisfied with the consistency and thickness. Keep it to stew over a medium to slow heat setting at the end.
If you added whole spices to season (such as bay leaf) take them out and discard at this point.
Serve up your stewed tomatoes.
You can use water, broth, or maggie cubes with water to cook your tomatoes. broth or maggie cubes add more flavors whereas water makes it taste plainer.
You can choose to season your tomato stew further. In the video, I added bay leaf and lovage (for french flavors), but you can add 1-2 teaspoons of oregano or marjoram too or Italian seasoning or herbs de Provence. See post under Ingredients for some more seasoning ideas.