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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!
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