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Stewed Tomatoes Recipe

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Stewed Tomatoes image
Marshall, James, Becky, Clement, Lola, and Catharine

 

This recipe for Stewed Tomatoes, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lola Trimble
Added: Saturday, March 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 - 6 fresh tomatoes
1/2 cup sugar
6 pieces white bread
1/4 teaspoon salt
1/4 teaspoon black pepper
Water

Directions:
Directions:
Drop tomatoes into boiling water for 10 seconds to remove skins. Quarter tomatoes and place in a sauce pan with 1 cup of water and 1/4 teaspoon of salt. Add sugar, and pepper. Tear bread into tiny pieces and add to sauce pan. Stir well. Cook on medium heat until well heated, then reduce heat to low. Cook for 45 minutes, stirring frequently.

Personal Notes:
Personal Notes:
Lola cooked stewed tomatoes as a good country side dish. She served it with corn bread, and pot roast or fried chicken. Stewed tomatoes would be something that you would serve for lunch, not something you would put out on a dining room table. She has fixed stewed tomatoes many times, usually in the summer time when you have fresh tomatoes.
Gary Ledbetter

 

 

 

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