Prep 5 mins
Cook 20 mins
Adapted from Real American Food by Jane and Michael Stern (Alfred Knopf, 1986). Copyright 1986 by Jane and Michael Stern, and found at thesplendidtable.com. I like to serve this sweet/tart side dish with a plain, grilled meat, and a green salad. I personally add less sugar - closer to 1/2 of a cup, but wanted to submit the recipe in its original form.
- 1 (28 ounce) can whole tomatoes, including juice
- 8 slices white bread, well toasted
- 8 tablespoons butter
- 1 cup sugar
- Place tomatoes in a large saucepan. Tear toast into about 4 pieces per slice; add to tomatoes. Add butter and sugar. Simmer, uncovered, 20 minutes, stirring occasionally. Serve warm.
I respectfully, but heartily disagree with the previous review. I used fresh tomatoes, including some cherry tomatoes. I DID add a pinch of salt, because we like salt in our household. We found this warming and tasty. A nice addition to our 'comfort food' files for chilly evenings.
The name says it all... WOW is this SWEET!!! I doubled the amount of tomatoes (I used fresh) and all we tasted was simple syrup with a hint of tomato flavor. I have jarred it and when we want stewed tomatoes, I will add about 1/2 cup of this to some chopped tomatoes for flavoring and hopefully that will tone it down. It's all I can think of to save the double batch I made using just 1 cup of sugar. Evelyn, we love many of your posted recipes, but this one just didn't make the cut. Sorry :(