Prep 0 mins
Cook 0 mins
Here is a good recipe for stewed tomatoes that I have on my site. This is a good way to use up the remaining tomatoes you may have on your vines!
- 4 large tomatoes
- 2 stalks celery, chopped very fine
- 1⁄4 bell pepper, chopped very fine
- 1 teaspoon Accent seasoning
- 4 tablespoons sugar
- salt and pepper
- 2 cups water
- Peel the tomatoes by soaking them in boiling water for one minute. Gently pull away the skin.
- Place tomatoes in a large pot and add the remaining ingredients.
- Cover and boil gently for 15 minutes, until tomatoes are tender.
- Serve with croutons.
- I like my stewed tomatoes with toast and butter.
- Whenever I am sick, this is the dish I crave! The above recipe is from the book out of print cookbook "cajun country cookin" by John and Glenna Uhler Enjoy!
This is a good recipe. However, I won't use as much sugar next time. I think one tablespoon of sugar per tomato is a little much. I like enough sugar to add some flavor and kill the acidity, but it was too sweet, for my personal taste.
This recipe was great. I used 3/4 of suggested sugar and red bell pepper. Wanted a thicker base for accompanying lyonnaise so added canned tomato sauce and tubed tomato paste. Got rave reviews! Definitely a new staple. Will add red onion next time based on the other reviews. One question, has anyone frozen?
Good, but needs tweaking. First of all like one of the reviewers said, start out slow with the sugar. I began with one tablespoon of sugar and instead relied on the salt content to bring out the sweetness of the tomatoes. I also added some red onion and together with the additional salt, it was fabulous; no need for all that sugar.