Ma Perry’s Stewed Tomatoes

I love stewed tomatoes but they are not something you hear tell of often.  On occasion, I’ll get lucky at a K&W Cafeteria and find some there, at the few that are still open post-covid. They are so tasty and make such a nice side dish… I wish more restaurants would offer this as an option… instead of only finding on rare occasions at cafeterias and small mom and pops. K&W’s are simple like mine too. They are so good just as they are, but I like best spooned over navy beans and summer field peas.  If you like stewed tomatoes, you might also like my simple tomato jam!

Do you like stewed tomatoes?  Did you grow up eating them or see on menus anywhere these days?   

Propping/styling and photography  by Wendy Perry

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Print Recipe

Ma Perry's Stewed Tomatoes

Stewed tomatoes come in all sorts of ways. I prefer them to be simple like my grandma made.

Course: Side Dish

Cuisine: American, Southern

Keyword: stewed tomatoes, tomatoes

Author: Wendy Perry

Ingredients

• 1 15 ounce can diced tomatoes or stewed tomatoes undrained
• a couple tablespoons sugar
• salt and lots of black pepper
• a plop of butter
• 2 sliced white bread

Instructions

• Heat tomatoes in a small saucepan with sugar,salt and pepper to boil, then to a slow simmer for 8-10 minutes to reduce just a bit.  Stir in butter. Tear up a piece or two of bread (any sort you have on hand… rolls, buns, etc.)  Stir into tomatoes so the bread absorbs the juice.
• Serve as is or over navy beans, field peas or greens!   

Notes

If desired, dice some onion and bell pepper. Saute in a little butter before adding tomatoes and proceeding with the recipe.