Stewed Tomatoes

Hazel's Hot Dish Recipe of the Week

I made this for Chef Emeril Lagasse in my kitchen. You should have seen him smack his lips over stewed tomatoes. I hope you can understand this simple dish that I made up myself. Another “taste and add” dish.

Stewed Tomatoes
6 tomatoes (medium)
1/4 cup water
2 slices white bread (remove crusts)
2 tablespoons butter
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper

Peel, core and chop up tomatoes. Add water, bread, butter, sugar, salt and pepper. Bring to a boil. Put a lid on the saucepan; reduce heat to simmer. Cook for 15 minutes. Do not allow to stick. Add water while cooking if needed.

You can also use canned tomatoes. I use one can (15 oz.) of tomatoes, adding the same ingredients.

Next week — Fried Corn!