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
115 ounce candiced tomatoes or stewed tomatoesundrained
a coupletablespoonssugar
salt and lots of black pepper
aplopof butter
2 slicedwhite 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.