Prep 15 mins
Cook 35 mins
Yum! These stewed tomatoes are slightly sweet with a touch of dill. I used this as a sauce for chile rellenos. Great with a creamy cheesy pasta or risotto on a cold wintery night. You're gonna enjoy this! A typically Southern recipe because tomatoes are grown widely in the South, although they are grown all over America, so actually fit in all the regions of the USA!
- 3 large ripe tomatoes
- 2 tablespoons unsalted butter
- 1⁄4 cup celery, sliced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon sugar
- 1 teaspoon lemon zest, grated
- 1 tablespoon fresh dill, chopped (1 tsp. dried)
- 1⁄4 teaspoon salt
- black pepper, to taste
- Bring a saucepan of water to a boil, and blanch the tomatoes in it for 30 seconds. Next, plunge them into cold water to stop the cooking. Peel, halve, and seed the tomatoes, and cut each half in half. Set aside.
- Melt the butter in a medium saucepan, and add the celery, onion, and garlic. Cover, and cook over low heat for about 5 minutes. Stir in the tomatoes, sugar, and lemon zest. Recover the pan and cook, stirring occasionally, until the tomatoes are soft and mixture is thick, about 30 minutes.
- Stir in the dill, salt, and pepper, and serve. Enjoy!
That lemon zest adds such a bright note to these tomatoes!! They make a fabulous side dish!!! I took a picture of them too but yours is so good, Sharon, that I won't post the one I took!! Thanks for a great recipe!!
Really great recipe for stewed tomatoes, I doubled the amounts, increased the garlic and used the fresh dill, I plan on making more to freeze. thanks Sharon!...Kitten:)