Tomatoes, Stewed - Master Cookbook Recipe # 703
This classic Southern side dish is pure comfort in a bowl, combining the brightness of simmered tomatoes with the savory depth of sautéed onions and peppers. Pouring the warm mixture over toasted bread cubes creates a wonderful texture that makes these Stewed Tomatoes a favorite accompaniment to any home-cooked meal.
This is recipe #703 in Tammy’s Master Cookbook.
Ingredients
- 28 oz. can whole tomatoes (or 3 large fresh tomatoes)
- 1 medium onion, chopped
- 1 cup chicken or beef broth
- 2 tsp sugar
- 3 Tbsp bell pepper, finely chopped
- 1/2 tsp salt (adjust if tomatoes are already salted)
- 1/2 tsp black pepper
- 2 slices bread, cubed and toasted
- 3 Tbsp salted butter
Instructions
- Sauté Aromatics: In a medium saucepan, melt the butter over medium heat. Add the chopped onions and bell peppers, cooking until they are soft and translucent.
- Prep Tomatoes: If using fresh tomatoes, chop them into cubes. If using canned whole tomatoes, you can chop them directly in the can or the pan. Add the tomatoes to the saucepan.
- Simmer: Stir in the broth, sugar, salt, and black pepper. Bring to a gentle simmer, then reduce heat to low and cook for 15 minutes to allow the flavors to meld.
- Serve: Place your toasted bread cubes into a serving bowl. Spoon the hot tomato mixture directly over the bread and serve immediately.
Notes
Tammy’s Tips: If you’re using fresh tomatoes and want them skinless, just blanch them in boiling water for about 30 seconds until the skins start to crack,since you're cooking them right away, you can skip the ice bath and peel them immediately. For a richer flavor, try using a crusty French bread or a thick-sliced sourdough for your toasted cubes to give the dish even more body!
Nutrition Facts
Calories
464Fat
14 gSat. Fat
5 gCarbs
85 gFiber
4 gNet carbs
81 gSugar
62 gProtein
6 gSodium
315 mgCholesterol
13 mg