Best Claudia Saunders Stewed Tomatoes Recipes

STEWED TOMATOES

Steps:

• 1. Peel tomatoes and cut them into chunks.
• 2. In a saucepan, heat tomatoes, stirring constantly, until the juice comes out.About 10 minutes.
• 3. Cook over low heat until desired consistency is reached.
• 4. Add salt, pepper, butter and sugar.
• 5. You can add breadcrumbs to the top if you like. And can substitute 6 small tomatoes for the large.

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.

TOMATO BREAD STUFFING

Steps:

• In a large saucepan, saute onion in butter until tender; stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in toast cubes.

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 CAULIFLOWER, BUTTERNUT SQUASH, AND TOMATOES

Steps:

• Pour the olive oil into a large saucepan set over medium-high heat. When the oil starts to shimmer, scatter in the sliced garlic and let it start sizzling. Stir in the onion slices and cook until wilted, about 2 minutes. Add the squash and cauliflower pieces, capers, 1 teaspoon salt, and the red pepper flakes and use tongs to toss it all together.
• Pour in the crushed tomatoes and their juices. Slosh the water into the can and add; stir well and cover. When the tomato juices are boiling, decrease the heat to medium-low or low so that the mixture is gently bubbling. Cook, covered, until the vegetables are tender, 30 to 40 minutes. Uncover, increase the heat to medium-high, and continue cooking until the stew is reduced and thickened to a good pasta-sauce consistency, about 5 minutes. Add the fish sauce, taste, and add more fish sauce and salt if desired.
• Eat a cup or two as a vegetarian main course and refrigerate the leftovers in an airtight container for up to 2 weeks, or freeze it in cup-size portions for several months.

QUICK "STEWED" TOMATOES

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.

COLONEL SANDERS' SCALLOPED TOMATOES

Steps:

• Saute 2 tablespoons minced fresh onions in 1/3 cup bacon fat in an iron skillet.
• Stir in 1/4 cup flour and brown lightly.
• Add 1/4 cup flour and saute until lightly browned.
• Mash enough fresh tomatoes with a potato masher to yield 3 cups.
• Add mashed tomatoes, black pepper and salt to saute mixture.
• Cook until flour has thickened tomatoes.
• Add 1 tablespoon sugar.
• Cook just long enough to dissolve sugar.
• Stir in cubed toast just until combined.
• Serve.