Stewed Tomatoes

Ingredients

• add a little sugar
• season with salt
• may be thickened with a teaspoonful of flour
• a tablespoonful of rather thick sweet cream to each pint of tomatoes

Method

1. 1

   Peel and slice the tomatoes.

2. 2

   Put them into a double boiler, without the addition of water, and stew for an hour or longer.

3. 3

   When done, serve plain with a little sugar added, or season with salt and a tablespoonful of rather thick sweet cream to each pint of tomatoes.

4. 4

   If the tomatoes are thin and very juicy, they may be thickened with a teaspoonful of flour rubbed smooth in a little cold water.

Nutrition per serving

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 54. The excerpt below is the record exactly as published.

stewed tomatoes, which have been rubbed through a colander, thicken with one and one- fourth cups of lightly picked crumbs of graham or whole-wheat bread, or a sufficient quantity to make it quite thick; add salt if desired, and a half cup of sweet cream ; mix well, and bake for twenty minutes. Or, fill a pudding-dish with alternate layers of peeled and sliced tomatoes and bread crumbs, letting the top- most layer be of tomatoes. Cover, and bake in a moderate oven for an hour or longer, according to depth. Uncover, and brown for ten or fifteen minutes. Stewed Corn and Tomatoes.— Boil dried or fresh corn until perfectly tender, add to each cup of corn two cups of stewed, VEGETABLES. 91 strained tomatoes, either canned or freshly cooked. Salt to taste, boil together for five or ten minutes, and serve plain or with a little cream added. Tomato Gravy. — Heat to boiling one pint of strained stewed tomatoes, either canned or fresh, and thicken with a tablespoon- ful of flour rubbed smooth in a little water ; add salt, and when thickened, if desired, a half cup of hot cream. Boil together for a minute or two, and serve at once. Tomato Salad. — Select perfectly ripe tomatoes, and peel at least an hour before using. Slice, and place on ice or in a cool place. Serve plain or with lemon juice or sugar, as preferred. Stewed Tomatoes. — Peel and slice the tomatoes. Put them into a double boiler, without the addition of water, and stew for an hour or longer. When done, serve plain with a little sugar added, or season with salt and a tablespoonful of rather thick sweet cream to each pint of tomatoes. If the tomatoes are thin and very juicy, they may be thickened with a teaspoonful of flour

Cook this with the app: pantry check, scaling, and the assistant.