Stewed Tomatoes

Ingredients

• quart of tomatoes
• salt
• pepper
• butter
• sugar
• thickened with cracker crumbs or with cornstarch wet in a little cold water

Method

1. 1

   Pour boiling water over the tomatoes, remove the skins and hard green stem.

2. 2

   Cut them into quarters and stew in a granite pan for fifteen minutes until the pulp is soft and the juice is partly boiled away.

3. 3

   Add salt, pepper, butter, and sugar if desired.

4. 4

   The tomato may be thickened with cracker crumbs or cornstarch wet in a little cold water.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 178. The excerpt below is the record exactly as published.

Stewed Tomatoes. — Pour boiling water over them, remove the skins and the hard green stem. Cut them into quarters, and stew in a granite pan fifteen minutes, until the pulp is soft and the juice is partly boiled awa3\ Add salt^ pepper^ butter^ and sugar if desired. The tomato ma}^ be thickened with cracker crumbs or with cornstarch wet in a little cold water. Scalloped Tomatoes. — Season one quart of tomatoes

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