OLD FASHIONED STEWED TOMATOES
Old Fashioned Stewed Tomatoes are a treat for your taste buds. Sweet garden tomatoes are cooked slowly with onions, green peppers and butter to form a rich sauce which is soaked up with chunks of bread. This is the perfect accompaniment for any summer meal.
Provided by Barbara
Categories Appetizer Side Dish
Number Of Ingredients 9
Steps:
- In a large skillet, melt butter over medium heat.
- Add chopped green peppers and onion, and cook until translucent, approximately 5 minutes.
- Add minced garlic, and cook for 1 minute.
- Add tomatoes, sugar and water, and simmer until tomatoes begin to fall apart, approximately 20 minutes.
- Stir in bread cubes. Start with 2 slices of bread that have been torn into 1-inch pieces, and if the mixture seems soupy, add an additional slice. Cook until bread barely holds it shape.
- Season to taste with salt and pepper. Serve hot.
TOMATO BREAD STUFFING
At the Claudia Sanders Dinner House, this old-fashioned side dish is favorite with customers.-Cherry and Tom Settle, Shelbyville, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender; stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in toast cubes.
Nutrition Facts :
STEWED TOMATO AND FRESH MOZZARELLA SALAD
Provided by Damaris Phillips
Categories appetizer
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peel the tomatoes by first scoring them on the bottom with an "x" and then submerging them in boiling water for 15 seconds. Immediately plunge the tomatoes into a bowl of ice water. The skins will peel right off.
- Quarter the tomatoes, then cut out the cores and remove the seeds. Add the tomatoes to a heavy medium pot, along with the red peppers, honey and Italian seasoning. Stir and cook over medium heat until the flavors have combined and the peppers and tomatoes have softened, about 10 minutes. Remove from the heat and allow to cool to room temperature¿the mixture can be frozen at this at this stage.
- While the tomatoes cool, marinate the mozzarella. In a medium bowl, combine the mozzarella, olive oil, lemon zest and lemon juice.
- When the tomato mixture is completely cooled, strain off and discard the excess juice, and then add the mixture to the marinated mozzarella. Season with salt and pepper to taste. Allow to marinate in the refrigerator for 1 hour. Garnish with basil before serving.
COLONEL SANDERS' SCALLOPED TOMATOES
Make and share this Colonel Sanders' Scalloped Tomatoes recipe from Food.com.
Provided by Colonel Sanders
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute 2 tablespoons minced fresh onions in 1/3 cup bacon fat in an iron skillet.
- Stir in 1/4 cup flour and brown lightly.
- Add 1/4 cup flour and saute until lightly browned.
- Mash enough fresh tomatoes with a potato masher to yield 3 cups.
- Add mashed tomatoes, black pepper and salt to saute mixture.
- Cook until flour has thickened tomatoes.
- Add 1 tablespoon sugar.
- Cook just long enough to dissolve sugar.
- Stir in cubed toast just until combined.
- Serve.
Nutrition Facts : Calories 127.5, Fat 1.1, SaturatedFat 0.2, Sodium 412.9, Carbohydrate 26.4, Fiber 2.5, Sugar 7.9, Protein 3.8
SWEETLY STEWED TOMATOES
Yum! These stewed tomatoes are slightly sweet with a touch of dill. I used this as a sauce for chile rellenos. Great with a creamy cheesy pasta or risotto on a cold wintery night. You're gonna enjoy this! A typically Southern recipe because tomatoes are grown widely in the South, although they are grown all over America, so actually fit in all the regions of the USA!
Provided by Sharon123
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a saucepan of water to a boil, and blanch the tomatoes in it for 30 seconds. Next, plunge them into cold water to stop the cooking. Peel, halve, and seed the tomatoes, and cut each half in half. Set aside.
- Melt the butter in a medium saucepan, and add the celery, onion, and garlic. Cover, and cook over low heat for about 5 minutes. Stir in the tomatoes, sugar, and lemon zest. Recover the pan and cook, stirring occasionally, until the tomatoes are soft and mixture is thick, about 30 minutes.
- Stir in the dill, salt, and pepper, and serve. Enjoy!
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