MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Stewed Tomatoes
Categories: Vegetables, Citrus, Breads
Yield: 4 servings
8 Fresh, very ripe tomatoes;
- peeled
+=OR=+
28 oz Can whole tomatoes
3 tb Butter
1 tb Lemon juice
1 tb Sugar
1 1/2 ts Salt
1/4 ts Black pepper
1/2 Bell pepper; chopped
2 c Crumbled bread
1 tb Diced onion (opt)
How to peel fresh tomatoes:
If using fresh tomatoes you must peel them first. If using
stupormarkup tomatoes remove any sticker. Wash the tomatoes
thoroughly even if they're from your garden. Stem them with a
sharp paring knife or a strawberry huller
<
https://www.stokesstores.com/en/strawberry-huller.html>
then use your knife to cut an "X" in the bottom of the 'mater.
Fill a large bowl with ice water and set it aside. Place a pot of
plain water (no salt) on the stove and bring it to a boil.
Carefully lower the tomato(es) into the boiling water. You can add
several at a time. Remove them after 30 seconds, or when the skin
begins to peel back, and place them into the bowl of ice water.
Let the tomatoes sit in the ice bath for 5 minutes or until you see
the peels shrivel and start to peel off.
Peel the skins off with your hands.
If the skin is stubborn, use a small sharp paring knife to remove
the pieces that won't budge, being careful not to squeeze the
tomato.
Cooking stewed tomatoes:
Put tomatoes in a large deep skillet. Cook over medium
heat, stirring occasionally, 10 to 15 minutes.
Add all remaining ingredients and cook until thick,
stirring occasionally.
Serve it hot as a side dish.
Recipe by: Helen Moore (UDD's Grandmother)
Uncle Dirty Dave's Kitchen
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