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.
Servings: 6 servings
- 3 Tablespoons butter
- 1/2 small green pepper, seeded and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 5 large ripe tomatoes, seeded and diced
- 1/4 cup sugar
- 1/2 cup water
- salt and pepper
- 2-3 slices white bread, torn into 1-inch pieces
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.
- The original recipe for Grandma's Stewed Tomatoes says to peel the tomatoes. If you prefer to do this, then go for it. The easiest way is to boil the tomato for 30 seconds and then put into ice water. The peels should come right off. However, if you are lazy like me, then leave the peels on.
- Be sure to squeeze out the seeds and excess juice from the tomatoes before chopping.
- Chop the green peppers and onions as fine or big as you prefer.
- Use a large skillet like this one which is my new favorite from Amazon.
- If you prefer a less sweet stewed tomatoes and onions, then reduce the amount of sugar.
- Stale bread works better if you have it. If you have fresher, softer bread, you won't need to cook the mixture as long in the last step after adding the bread.
- Looking for other recipes for garden vegetables? Try Kentucky Southern Squash Casserole, Grandma's Rhubarb Pie, Mom's Cucumbers and Onions, and Easy Asparagus Corn Salad.