Try a Great Southern Side Dish
The Best Recipe for Stewed Tomatoes Ever
This recipe for stewed tomatoes is so tasty – you won’t know whether to call it a vegetable or a dessert. This is my mom’s recipe for stewed tomatoes, and I have tried to figure out the exact measurements for it. Like most cooks of her generation, she cooked with dashes of this, handfuls of that, just enough to cover, pinches, etc. I made her recipe for stewed tomatoes, last night, and took measurements on everything, except for the salt. So, you can do this by taste, and eliminate any salt you don’t need. Sugar can also be adjusted, but my family likes the ½ cup; again taste, and adjust to your families’ taste buds. You can also substitute nutmeg for the cinnamon. We like the cinnamon; plus, cinnamon is good for you. The first time I served this side dish, made using Mom’s recipe for stewed tomatoes, my husband said he didn’t want any – he didn’t like them. Well, long story short, he tasted them, and now he likes this side dish.
Make this recipe for stewed tomatoes to use up your surplus produce in the summer. To prepare garden fresh produce for this recipe for stewed tomatoes, simply wash them, and lower them into a pot of boiling water for a few seconds. With a slotted spoon, remove them from the boiling water, and allow them to cool. Once you are able to safely handle them, the skins will slip right off. Next, cut the tomato into sections, and scrape out the seeds. Place the tomato sections into a saucepan, and cook them until they are soft.
Gather the ingredients to make this recipe for stewed tomatoes:
1 can diced tomatoes
1 tbsp. butter
1/3 – 1/2 cups sugar
¼ tsp. cinnamon
½ tsp. vanilla
2 slices of bread, broken into small pieces
salt to taste
flour and water thickening, if needed
Empty the can of diced tomatoes into a small saucepan, and bring it to a boil. Using the back of a spoon, mash down on the pieces of tomatoes to break them into smaller pieces.
Add in the tablespoon of butter, and stir.
Stir in the sugar, blending well.
Add cinnamon and vanilla, stirring well after each addition.
Break, or dice, the slices of bread into small cubes, and stir them into the mixture in the saucepan. (This is a good way to use up old bread.) After mixing well, if the stew is not thick enough, make a thickener of flour and water, and add enough thickener to get the consistency you desire. Add salt to your taste.
I hope you will like my mom’s recipe for stewed tomatoes. This is a great dish to serve when planning a meal for a vegetarian. My recipes for chili bean stew and easy corn chowder can be easily converted to vegetarian dishes as well.
Recipe for stewed tomatoes is one of several of my recipes that you can make from staples you normally keep on your pantry shelf. So, stock your shelves with ingredients to make these recipes: salmon cakes, cream chipped beef, easy beer bread, simple rice pudding, and this recipe for stewed tomatoes; then, you will always have something on hand when you need it.