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Stewed Tomatoes

  • 1 dozen ripe tomatoes
  • 1 Tbsp butter
  • Salt
  • Pepper
  • Bread, grated (optional)
  • 1 tsp sugar (optional)
  • 1 onion, chopped (optional)
  • Green corn (optional)
Pour boiling water over the tomatoes. Set aside for a few minutes (be patient, you rascal). Then peel off the skin, slice them and put on the stove in a well-lined tin or granite-ware saucepan. Stew them for about 20 minutes (be patient, you rascal). Then add butter, pepper and salt to taste. Let them stew for 15 minutes longer. Serve hot.

Some prefer to thicken tomatoes with a little grated bread, adding sugar. Others who like the flavor of onion chop one up and add while stewing. Then again, some add as much green corn as there are tomatoes.
Submitted by Tess M Jun 6, 2009
11 min 35 min 46 min

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