Stewed Tomatoes

With tomatoes rapidly ripening, gardeners are looking for new ways to use the fruit of their labor. My mother’s recipe for stewed tomatoes was simply to cook up a mess of tomatoes, toss in a couple of slices of white bread and slap them on the table. Here’s a recipe for stewed tomatoes that’s a bit more tasty.

8 ripe tomatoes
2/3 c chopped onion
4 Tbsp green pepper, chopped
2 Tbsp honey or sugar
1 tsp salt
1/2 tsp pepper
2 c diced bread or soft bread crumbs

Peel tomatoes in the traditional way by blanching in boiling water and allowing to cool. Cut the peeled tomatoes into large chunks. Place the peeled tomato chunks and their juice into a sauce pan and add the onion, green pepper, honey/sugar, salt and pepper. Cover and simmer for 10 minutes. Stir in the bread cubes or crumbs before serving.

Keep your fork


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