Time 50m Yield 16 Number Of Ingredients 2 Steps:
To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.
Time 30m Yield 6 Number Of Ingredients 6 Steps:
Gather the ingredients. Peel the tomatoes . Cut them into chunks. Heat the tomatoes in a medium saucepan over medium-low heat, stirring constantly for about 5 minutes. Continue cooking over low heat for 10 to 15 minutes, stirring frequently, or until desired consistency is reached. Add salt, pepper, sugar, and butter; taste and adjust seasonings. If desired, serve with croutons on top. Enjoy.
Time 50m Yield 6 Number Of Ingredients 6 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish. Stir the tomatoes, bread, sugar, butter, salt, and pepper in a bowl; pour into the prepared dish. Bake until hot and the tomatoes are tender, about 45 minutes.
Time 25m Number Of Ingredients 6 Steps:
In a large saucepan, heat butter over medium. Add celery, onion, and 1/2 cup water; season with salt and pepper. Cook, stirring occasionally, until water has evaporated and celery is tender, 7 to 10 minutes. Add tomatoes; cook until tomatoes are soft and juicy, 3 to 5 minutes. Stir in basil; season with salt and pepper.
Yield 1 batch Number Of Ingredients 7 Steps:
Peel the tomatoes by soaking them in boiling water for one minute. Gently pull away the skin. Place tomatoes in a large pot and add the remaining ingredients. Cover and boil gently for 15 minutes, until tomatoes are tender. Serve with croutons. I like my stewed tomatoes with toast and butter. Whenever I am sick, this is the dish I crave! The above recipe is from the book out of print cookbook “cajun country cookin” by John and Glenna Uhler Enjoy!
Time 21m Yield 3-4 servings. Number Of Ingredients 7 Steps:
In a 1-qt. microwave-safe bowl, combine the tomatoes, sugar, butter, seasoned salt and pepper. Cover and microwave on high for 5 minutes. Combine cornstarch and water until smooth; stir into the tomato mixture. Cover and cook 1 minute longer or until thickened and bubbly.
More about “stewed tomatoes gobbledygook recipes”
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!
