Old Fashioned Stewed Tomatoes Recipes

OLD FASHIONED STEWED TOMATOES

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.

HOMEMADE STEWED TOMATOES

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.

SOUTHERN STEWED TOMATOES

Steps:

• Preheat oven to 350°F.
• Spray an oven proof casserole with cooking spray and set aside.
• Put the tomatoes with their juices into the casserole and cut up into chunks.
• Add the sugar and stir.
• Cut the butter into chunks and add to tomato mixture.
• Stir in the stale bread cubes-enough to make a thick mixture.
• Bake uncovered for 30-35 minutes, or until the top is lightly browned and the mixture is very thick.
• Cover with foil if it appears to be browning too quickly towards the end.

STEWED TOMATOES

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.

STEWED TOMATOES (GOBBLEDYGOOK)

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.

BAKED MACARONI AND CHEESE WITH STEWED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni according to package directions and drain, rinse and set aside.
• In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
• In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.
• Slowly add this to the hot milk mixture, stirring constantly with a whisk.
• When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
• Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.
• Mix well until macaroni is well coated.
• Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.
• Bake for 35 to 45, or until golden brown.