Sweet Stewed Tomatoes Recipes
SWEETLY STEWED TOMATOES
Yum! These stewed tomatoes are slightly sweet with a touch of dill. I used this as a sauce for chile rellenos. Great with a creamy cheesy pasta or risotto on a cold wintery night. You're gonna enjoy this! A typically Southern recipe because tomatoes are grown widely in the South, although they are grown all over America, so actually fit in all the regions of the USA!
Provided by Sharon123
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a saucepan of water to a boil, and blanch the tomatoes in it for 30 seconds. Next, plunge them into cold water to stop the cooking. Peel, halve, and seed the tomatoes, and cut each half in half. Set aside.
- Melt the butter in a medium saucepan, and add the celery, onion, and garlic. Cover, and cook over low heat for about 5 minutes. Stir in the tomatoes, sugar, and lemon zest. Recover the pan and cook, stirring occasionally, until the tomatoes are soft and mixture is thick, about 30 minutes.
- Stir in the dill, salt, and pepper, and serve. Enjoy!
SHOCKINGLY SWEET STEWED TOMATOES
Adapted from Real American Food by Jane and Michael Stern (Alfred Knopf, 1986). Copyright 1986 by Jane and Michael Stern, and found at thesplendidtable.com. I like to serve this sweet/tart side dish with a plain, grilled meat, and a green salad. I personally add less sugar - closer to 1/2 of a cup, but wanted to submit the recipe in its original form.
Provided by evelynathens
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place tomatoes in a large saucepan. Tear toast into about 4 pieces per slice; add to tomatoes. Add butter and sugar. Simmer, uncovered, 20 minutes, stirring occasionally. Serve warm.
Nutrition Facts : Calories 379.1, Fat 16.7, SaturatedFat 10, Cholesterol 40.7, Sodium 313, Carbohydrate 55.8, Fiber 2.5, Sugar 38.5, Protein 4
SWEET STEWED TOMATOES
During the winter months I recommend using canned tomatoes, but in the summer, don't miss the chance to use vine-ripened fresh tomatoes.
Yield serves 6
Number Of Ingredients 10
Steps:
- If using fresh tomatoes, peel and dice them. Heat the drippings in a skillet and sauté the onions and garlic, stirring to prevent the garlic from burning. Add the House Seasoning and tomatoes, cover the pan, and cook over medium-low heat for 35 minutes. Add the sugar and parsley. Mix the cornstarch and milk until smooth. Bring the tomatoes to a boil and pour in the cornstarch mixture, stirring constantly. Add the Parmesan, if using, and stir well. The stewed tomatoes are wonderful served over rice.
STEWED TOMATOES (GOBBLEDYGOOK)
This is what we called 'Gobbledygook' when we were kids. It's actually a Southern version of very sweet, stewed tomatoes. It isn't the most attractive dish in the world, but it's delicious. Don't try making this with fresh tomatoes. It won't work. And you really do need that much sugar in there.
Provided by Clotho98
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
- Stir the tomatoes, bread, sugar, butter, salt, and pepper in a bowl; pour into the prepared dish.
- Bake until hot and the tomatoes are tender, about 45 minutes.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 34 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 326.6 mg, Sugar 25.9 g
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