Recipe by KateL
Simplicity! I always serve tomatoes with steaks to help the B vitamins digest. For years, I have heated a can of Italian plum tomatoes with a little Italian seasoning and a sliver of butter. Last night I used the remaining San Marzano plum tomatoes from another recipe and decided my U.S. palate would have welcomed a teensy bit of sugar. My brothers liked these better than the breaded stewed tomatoes MDM used to make (she exclaimed, "I SAW WHAT YOU DID!"). I serve these in their own bowl.
- 14 1⁄2 ounces canned Italian plum tomatoes (such as Muir Glen or Hunt's) or 14 1⁄2 ounces san marzano tomatoes (with optional 1/2 teaspoon sugar)
- 1⁄2 teaspoon italian seasoning
- 1⁄2 teaspoon unsalted butter (optional) or 1⁄2 teaspoon vegan butter substitute (optional)